Homemade Fried Rice with Crock Pot teriyaki chicken wings


10 point meal


Fried rice WW recipe:
2 spray(s) cooking spray
2 large egg(s), lightly beaten
1 cup(s) uncooked carrot(s), shredded
1 cup(s) uncooked scallion(s), sliced, divided
3 cup(s) cooked white rice
1/2 cup(s) frozen green peas, thawed
1/4 cup(s) low sodium soy sauce, or to taste

Coat a large nonstick skillet with cooking spray; warm pan over medium-high heat. Add eggs; tilt pan so that eggs cover bottom.

When eggs start to set, break them up into pieces with a heat-proof spatula or wooden spoon. Cook until eggs are cooked through, about 1 minute more; remove eggs from skillet and set aside.

Off heat, recoat same skillet with cooking spray; set over medium-high heat. Add carrots and all but 2 tablespoons scallions; sauté until carrots are crisp-tender, about 2 to 3 minutes.

Stir in cooked rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Gently stir in cooked egg and remaining scallions; heat through. Yields about 3/4 cup per serving.

Moist and tender slow cooker chicken wings cooked in a delectable teriyaki-ginger sauce.
Author: Simple Nourished Living
Recipe type: Appetizer
Serves: 16

3 pounds chicken wings (about 16 wings)
Salt and freshly ground black pepper
½ cup teriyaki sauce
1 tablespoon honey
1 tablespoon fresh ginger paste (I use jarred)
1 tablespoon fresh lime juice
1 teaspoon crushed garlic (I used jarred)
Optional garnishes: sesame seeds, sliced green onions


Ideal Slow Cooker Size: 4-Quart
Preheat oven to 400 degrees. Cut off and discard wing tips. Cut each wing at joint to make two sections. (If this seems like too much work, check to see if you can buy already sectioned wings in the freezer section of your grocery store. That’s what I do.)
Place wing pieces on foil lined baking sheet. Season to taste with salt and pepper. Bake for about 20 minutes or until chicken is a light, golden brown. Transfer chicken wings to slow cooker.
In a bowl, stir together the teriyaki sauce, honey, fresh ginger paste, fresh lime juice and crushed garlic. Pour over the wings making sure they all get coated with the sauce.
Cover and cook on LOW for 4 hours or until the wings are tender. Stir at least once to make sure that the wings are evenly coated with the sauce.
Sprinkle with sesame seeds and green onions if desired.

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