lunch box favorites :: 1

lunchbox favorites

if i don’t plan ahead, i usually eat out for lunch. mostly, i tend to justify it because eating out gets me away from work as it’s hard not to get interrupted and taken away from my lunchtime if i stay onsite.

if i’m smart, i have my lunch packed and i eat it in the car. it doesn’t cost any extra and i can listen to npr, jot down notes or just relax in the slightly warmer than outside temperature of the car.

one of my favorite ways to cook is with a crockpot. over this past year, i feel i’ve found a bunch of really good crockpot recipes, either through pinterest or allrecipes.com.

when i saw this recipe for crockpot fried rice, i was really hankering for fried rice. it also had simple ingredients and i had everything on hand. i also liked that it called for leftover rice. the only thing holding me back was the photo. it didn’t look very appetizing. then somewhere i read said something like” trust me, it’s good, don’t judge it by the picture.”

they were right. it’s one of my favorites and i love making a big batch of it, so i have leftovers for work. i adapted the recipe a little bit based on what i normally used for chicken teriyaki.

crockpot fried rice
adapted from a year of slow cooking
(I usually double the recipe)

2 cups leftover rice (day old works best, or if you make rice in the morning, it should be good enough by mid day.  You want it really dry, no moisture)
2-3 T butter
2 T soy sauce
1 T worcestershire sauce (or 1 T fish sauce)
1 T rice wine vinegar
1/2 t black pepper (less, or none, if kids are going to be eating it)
1/4 t kosher salt (or 1/8 tsp iodized)
1/2 diced red onion
1 cup of frozen veggies. (I usually use a pea, corn, green bean, carrot mixture)
leftover meat (rotisserie chicken is awesome, frozen cooked shrimp is what i usually use, ham would be good too!)
1 egg
directions:
1. spray the crockpot with cooking spray
2. dump all ingredients in. (except if using cooked shrimp, leave it out)
3. stir and cook on high for 1.5 hours. if you can, wipe the moisture off the inside of the lid 3-5 times during the cooking time. (If using shrimp, throw it in the last half hour.)

enjoy! i would love to hear if anyone makes this!

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