Making Chinese food in a crockpot is such an easy and delicious way to experience such delicious and authentic Chinese cooking.
Since everything is cooked so slowly, the cuts of meat become really tender, the sauces very rich, and the spices, simply divine; all this while you go about your daily activities.
Whether it is a savory beef and broccoli dish or rich chicken curry or a wonderful hot and sour soup, the crockpot does the perfect magic of cooking in the background while I focus on other tasks.
It is ideal for busy weeknights or preparing meals for the week. Not to mention, you will be able to experience the great flavors of Chinese dishes with ingredients such as soy sauce, ginger, and garlic!
The 17 Best recipes for Crockpot Chinese Cuisine
1. Honey Garlic Chicken
If I’m making this dish, I can always smell the honey, garlic and soy sauce wafting through my kitchen. I prefer to mince my own garlic cloves and add a splash of apple cider vinegar to cut through the sweetness.
Sesame seeds and chopped green onions are my go-to garnishes.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup honey
- 4 cloves garlic, minced
- 1/2 cup soy sauce
- 1/4 cup ketchup
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- Salt and pepper to taste
Instructions
1. Place the chicken breasts in the bottom of your crockpot.
2. Whisk together in a medium bowl the honey, minced garlic, soy sauce, ketchup, dried basil, dried oregano and crushed red pepper flakes.
3. Pour the sauce mixture over the chicken breasts so the chicken is completely covered.
4. Cover and cook on low for 4-5 hours, or until the chicken is cooked through and tender.
5. Season with salt and pepper to taste before serving, and chop into chunks.
6. Serve over rice or with steamed vegetables, and enjoy!
2. Mongolian Beef
One of my all-time favorite dishes to eat is Mongolian Beef. Mine includes beef cubed tenderly, marinated in soy sauce, with garlic and ginger.
Add some green onions and a tablespoon of brown sugar and it’s delicious.
Ingredients
- 1 1/2 lbs flank steak, cubed
- 1/4 cup cornstarch
- 2 tablespoons olive oil
- 1/2 teaspoon minced ginger
- 4 cloves garlic, minced
- 3/4 cup soy sauce
- 3/4 cup water
- 3/4 cup brown sugar
- 1 cup shredded carrots
- Green onions, sliced for garnish
Instructions
1.Rub the flank steak with the poached garlic, slice the meat against the grain into ¼-inch pieces, then toss with the cornstarch, coating each piece thoroughly.
2. Heat olive oil in a skillet over medium-high heat. Sear the coated slices of beef, about 2-3 minutes on each side, until browned; transfer the beef to the crockpot.
3. In the same skillet, add ginger and garlic. Cook for about 1 minute until fragrant.
4. Pour soy sauce, water, and brown sugar into the skillet. Stir until sugar is dissolved; then pour the mixture over the beef in the crockpot.
5. Toss in the carrots, and simmer on low 4-5 hours or until the beef is tender.
6. Garnish with sliced green onions before serving. Serve hot with rice or noodles.
3. Sweet and Sour Pork
When I come home hungry, I’ll use a frying pan and start making it straight away. The meat will be pork, the vegetables will be bell peppers and the fruit will be pineapples.
I will use pork tenderloin and bell peppers to prepare this dish. My favorite sauce for this meal is sweet and sour sauce.
Ingredients
- 1 1/2 lbs pork shoulder, cut into bite-sized pieces
- 1 bell pepper (red, yellow or green), chopped
- 1 medium onion, chopped
- 1 can (20 oz) pineapple chunks, drained (reserve juice)
- 1/2 cup ketchup
- 1/3 cup rice vinegar
- 1/4 cup soy sauce
- 1/3 cup brown sugar
- 2 tbsp cornstarch
- 1/4 cup water
- 3 cloves garlic, minced
- 1 tsp ginger, minced
- Salt and pepper to taste
Instructions
1. Season the pork pieces on all sides with salt and pepper, and brown them in a skillet, over fairly high heat, taking care not to crowd them so they cook evenly. When they are well-browned on all sides, remove them to the crockpot, and turn the heat down to low.
2. Put the pork back in the slow cooker with the chopped bell pepper, onion and pineapple chunks.
3. In a bowl, whisk together ketchup, rice vinegar, soy sauce, brown sugar, garlic, ginger, and the reserved pineapple juice.
4. Pour the mixture over the pork and vegetables in the slow cooker. Stir to be sure all ingredients are coated.
5. Cover and simmer on low for 6-7 hours or on high for 3-4 hours, until the pork is tender.
6. About half an hour before serving, mix the cornstarch and water and stir into the sauce to thicken the sauce. Cook for another half an hour. Serve over hot steamed rice.
4. Chicken Lo Mein
To make my perfect dish, I add some ingredients that make the whole dish taste just amazing. First, I choose tender chicken pieces, bell peppers and peas, fresh from my refrigerator.
This gives it a nice mix of flavors. I particularly like to use the secret ingredient, which is savory soy sauce.
Just a dash is enough. And my final touch is that I use a little sesame oil.
None of these dishes are the same without those essential components!
Ingredients
1 lb boneless, skinless chicken breasts, cubed
8 oz lo mein noodles
2 cups broccoli florets
1 red bell pepper, thinly sliced
1 medium carrot, julienned
3 cloves garlic, minced
1/4 cup low-sodium soy sauce
2 tbsp hoisin sauce
1 tbsp oyster sauce
1 tbsp honey
1 tbsp sesame oil
1/2 cup chicken broth
2 green onions, chopped
1 tbsp cornstarch (optional, for thickening)
Salt and pepper to taste
Instructions
1. Sear the Chicken
Be sure to season the thinly sliced chicken breasts with the salt and pepper. Arrange the slices at the bottom of the crock pot.
2. Add Vegetables and Aromatics Add the minced garlic, broccoli florets, julienned carrot and sliced red bell pepper over the chicken.
3. Make The Sauce
In a small bowl, whisk together the soy sauce, hoisin sauce, oyster sauce, honey, sesame oil, and chicken broth; pour over chicken and vegetables in the crockpot.
4. Cook
Set the crock pot to low cook for 3-4 hours, or until the chicken is cooked through and tender.
5. Thicken the Broth and Cook the Noodles
About half an hour before the crockpot time is up, stir the cornstarch in the crockpot, raising the temperature to high. After a couple of minutes, turn off the crockpot and stir in the soy sauce. Continue stirring for 5 minutes, and set aside. Cook the lo mein noodles according to package instructions. Drain and set aside.
6. Simmer and Serve
Add the cooked lo mein noodles to the crock pot and stir to combine with the chicken and vegetables. Garnish with chopped green onions before serving.
5. Beef and Broccoli
One of the foods I like preparing the best is beef and broccoli. It includes a fairly tendered beef and a decent crunch from broccoli.
Ingredients
- 1 ½ pounds beef chuck or flank steak, sliced against the grain
- 4 cups broccoli florets
- 1 cup beef broth
- ½ cup low-sodium soy sauce
- ¼ cup oyster sauce
- ¼ cup hoisin sauce
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- Cooked white rice (for serving)
- Sliced green onions (for garnish)
- Sesame seeds (optional, for garnish)
Instructions
1. Add beef broth, soy sauce, oyster sauce, hoisin sauce, garlic and sesame oil to the insert of a slow cooker. Stir to combine.
2. Add the strips of beef to the slow cooker and toss to coat with the sauce mixture.
3. Cover and turn temperature down to low and cook for 4-5 hours or until the beef is fork-tender.
4. Combine the cornstarch and water in a small bowl and whisk together until smooth. After the 30 minutes have passed, pour it into the slow cooker and whisk until well combined.
5. Place the broccoli florets in the slow cooker, cover and cook for 20-30 minutes more, or until the broccoli is tender.
6. Transfer the beef and broccoli to cooked white rice and serve topped with sliced green onions and sesame seeds, if desired.
6. General Tso’s Chicken
It blends sweet, spicy and savory flavors in perfect accord. I always use chicken thighs, which are tender and inexpensive, along with soy sauce, garlic and ginger.
I add rice vinegar and sugar to heighten the flavour.
Ingredients
- 4 chicken breasts cubed
- 1/2 cup cornstarch
- 1/4 cup vegetable oil
- 1/2 cup hoisin sauce
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/4 cup water
- 1/2 tsp crushed red pepper flakes
- 1/4 cup green onions, sliced
- 1 tbsp sesame seeds
- Cooked white rice (for serving)
Instructions
1. Cover the chicken pieces in cornstarch, shaking off any excess.
2. Get the vegetable oil going in your skillet over medium-high heat, then brown the chicken on all sides, about 5-6 minutes.
3. Transfer the browned chicken to the crockpot.
4. Combine the hoisin sauce, soy sauce, rice vinegar, brown sugar, minced garlic, minced ginger, water, and red pepper flakes in a bowl and stir to mix. Pour the sauce over the chicken in the crockpot.
5. Cover and cook on low for 4 hours or high for 2-3 hours until the chicken is cooked through and succulent.
6. Serve hot over cooked white rice. Garnish with green onions and sesame seeds.
7. Kung Pao Chicken
When it is to be a dish aromatically befitting a royal entourage, we think of tender chicken pieces, crunchy peanuts, colourful bell peppers, and a good kick from dried red chilies. A perfect blend of savoury soy and the gentle sweetness of hoisin sauce.
Mine has the lilt of garlic and ginger too.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/3 cup low-sodium soy sauce
- 1/3 cup hoisin sauce
- 1/4 cup rice vinegar
- 3 tablespoons honey
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon crushed red pepper flakes
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup unsalted roasted peanuts
- 3 tablespoons cornstarch mixed with 3 tablespoons water (for thickening)
- 2 tablespoons vegetable oil
- 2-3 green onions, chopped (for garnish)
- Cooked rice (for serving)
Instructions
1. In a bowl, combine the soy sauce, hoisin sauce, rice vinegar, honey, crushed garlic, ginger, and red pepper flakes. Mix well.
2. Pour vegetable oil in a large skillet, allow it to heat over a medium-high flame, add the chicken pieces and brown on all sides.
3. Place the chicken into the crockpot. Add the diced red and green peppers and roasted peanuts.
4. Pour the sauce mixture over the chicken and vegetables in the crockpot. Stir to combine.
5. Cook on low for 4-5 hours or high for 2-3 hours until it is cooked through and soft.
6. Thirty minutes before serving, stir in the cornstarch mixture to thicken the sauce in your crockpot. Stir well and allow it to cook further.
7. Serve the Kung Pao Chicken over hot cooked rice and garnish with chopped green onions. Bon appétit!
8. Sesame Chicken
My recipe for this is for crispy chicken tossed with a savoury-sweet sauce. Sesame seed oil, soy sauce, and honey are my standard ingredients for the sauce; a sprinkle of toasted sesame seeds, and sliced green onions are my favourite garnishes.
Ingredients
- 24 chicken breasts, cut into bite-sized pieces
- 1/2 cup low-sodium soy sauce
- 1/4 cup honey
- 1/4 cup ketchup
- 2 tbsp rice vinegar
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 2 tbsp cornstarch mixed with 2 tbsp water (for thickening)
- 2 tbsp sesame seeds
- 4 green onions, sliced
- Cooked white rice, for serving
Instructions
1 Preheat the oven to 450°F. In a bowl, combine the soy sauce, honey, ketchup, rice vinegar, brown sugar, sesame oil, garlic, and ginger and mix.
2. Put the chicken pieces in the crockpot and pour the sauce mixture over it.
3. Cover and cook on low for 3-4 hours or on high for
1.5-2 hours, until the chicken is fully cooked and tender.
4. Thirty minutes before serving, stir in the cornstarch slurry and cook until thickened for 30 minutes longer while stirring.
5. Stir in sesame seeds and garnish with green onions before serving.
6. Serve the sesame chicken over cooked white rice.
9. Orange Chicken
Orange zest whispers, ginger talks, soy oozes in my modern take on this dish, where perfectly crisp chicken pieces get glazed with sweet, tangy orange and the gentle warmth of garlic and red pepper flakes.
Ingredients
- 4 skinless chicken breasts, cut into bite-sized pieces
- 1 cup orange marmalade
- 1/3 cup soy sauce
- 1/3 cup rice vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 3 tablespoons corn starch
- 3 tablespoons water
- 1 tablespoon sesame oil or vegetable oil
- Sliced green onions (for garnish)
- Sesame seeds (for garnish)
Instructions
1. Place the chicken pieces in the crockpot.
2. Combine marmalade, soy sauce, rice vinegar, garlic powder, ground ginger and red pepper flakes (if using) in medium microwave-safe bowl; microwave on HIGH 30 seconds.
3. Add orange peel slices and stir to evenly coat; set aside.
3. Pour the sauce into the crock of the crockpot, then toss the chicken pieces so that they are all coated.
4. Cover and cook on low for 4-5 hours, or until the chicken is cooked through and tender.
5. After 30 minutes, make a small bowl filled with 1 part corn starch and 2 parts water (‘slurry’) and add the slurry to the crockpot to thicken the sauce.
6. When the sauce has thickened, serve the orange chicken over steamed rice or noodles. Garnish with sliced green onions and sesame seeds.
10. Chinese Five-Spice Pulled Pork
And for a bold, aromatic dish I’ll use five-spice powder with pulled pork.
Something like soy sauce, ginger and garlic would be a great start. I always finish with hoisin and a little bit of brown sugar.
Ingredients
4 lbs pork shoulder, boneless
2 tablespoons Chinese five-spice powder
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon vegetable oil
1/2 cup soy sauce
1/4 cup hoisin sauce
1/4 cup rice vinegar
1/4 cup honey
1/4 cup chicken broth
5 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 green onions, chopped
Instructions
1. Rub the pork shoulder with Chinese five-spice powder, salt and crushed black pepper; make sure it is evenly coated.
2. Brown the pork shoulder in a large cast-iron skillet over medium-high heat in vegetable oil for 2-3 minutes on each side, until browned.
3. Put the seared pork shoulder in the slow cooker. In a separate bowl, whisk together the soy sauce, hoisin, rice vinegar, honey, chicken broth, garlic and ginger.
4. Pour the sauce mixture over the pork in the slow cooker, spooning the mixture over the pork to ensure it is well coated.
5. Crock-pot on low for 8-10 hours or on high for 4-5 hours until the pork is tender and falls apart when pierced with a fork.
6. Shred and chop with two forks and mix with the sauce. Serve with a few chopped green onions.
11. Egg Drop Soup
Everytime I make the soup I feel I include fresh eggs, chicken broth, a tiny bit of soy.
A little ginger, a little green onion.
Ingredients
- 4 cups chicken broth
- 2 large eggs
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/2 teaspoon ginger (minced)
- 1/2 teaspoon garlic (minced)
- 1 tablespoon soy sauce
- 1/4 teaspoon white pepper
- 2 green onions (sliced)
- Salt to taste
- Sesame oil (optional, for garnish)
Instructions
1.While chicken broth is simmering for 2-3 hours in a slow cooker, add the soy sauce, ginger, garlic and white pepper.
2. Mix the cornstarch with water in a small bowl to create a slurry.
3. About a half hour before serving, stir the cornstarch slurry into the slow cooker and mix well to thicken the soup.
4. Beat the eggs in a separate bowl. Pour them into the hot soup, simultaneously stirring to form egg ribbons.
5. Stir in the sliced green onions and cook for 5 minutes.
6. Season to taste with salt, add sesame oil if desired, and serve hot.
12. Hot and Sour Soup
I love the complexity of a good hot and sour soup – that perfect balance of heat and sour. Mine has tofu, bamboo shoots, mushrooms and a sprinkle of green onion to go off with every spoonful.
Ingredients
- 1/2 pound pork tenderloin, thinly sliced
- 1/2 cup bamboo shoots, julienned
- 1/2 cup shiitake mushrooms, thinly sliced
- 1/4 cup wood ear mushrooms, rehydrated and sliced
- 1/2 cake firm tofu, cut into thin strips
- 8 cups chicken broth
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 teaspoon white pepper
- 1 teaspoon chili paste or Sriracha (for heat)
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- 2 eggs, beaten
- 2 teaspoons sesame oil
- 2 green onions, finely chopped
Instructions
- Add the chicken broth, soy sauce, rice vinegar, white pepper and chili paste to the crockpot, and stir well to combine.
2. Put your sliced pork tenderloin, bamboo shoots, shitake mushrooms, wood ear mushrooms and tofu into the crockpot.
3. Cook on low for 6-8 hours or on high for 3-4 hours until pork pulls apart easily.
4. Mix in the cornstarch slurry and cook for another 20-30 minutes on high until the soup has thickened.
5. Stirring gently, add the beaten eggs into the soup to create egg ribbons.
6. Finish with sesame oil and garnish with chopped green onions before serving.
13. Szechuan Chicken
When I have a batch of this cooked in the crockpot – I love the flavors, the juicy chicken, crunchy bell peppers and sizzling Szechuan peppers. My go-to mixes for sauces have soy, garlic and ginger, and the green onions and a tiny touch of sesame oil really pulls it through.
Ingredients
-
1.5 lbs boneless, skinless chicken thighs
- 2 peppers (red and green), sliced
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/4 cup soy sauce
- 1/4 cup hoisin sauce
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha or chili paste
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1/2 cup chicken broth
- 1/4 cup sliced green onions, for garnish
- 1/2 teaspoon Szechuan peppercorns, crushed
Instructions
1. In a crockpot, combine chicken, bell peppers, onion, garlic, and ginger.
2.Mix together soy sauce, hoisin sauce, sesame oil, rice vinegar, sriracha (or chili paste), and chicken broth and pour over the chicken and vegetables.
3. Cover and cook on low for 4-5 hours or until the chicken is tender and cooked through.
4. Thicken the sauce with the cornstarch slurry about 30 minutes before serving.
5. Serve over rice and garnish with sliced green onions and crushed Szechuan peppercorns. Bon appétit! Szechuan Chicken!
14. Chinese BBQ Ribs
When thinking about delicious food, my mind gravitates towards Chinese BBQ ribs. The rack of ribs is smothered in sweet, salty, soy-based marinade and spices.
Five-spice powder, along with a hint of honey, gives the meat a tantalising flavour. Garlic and ginger add an unexpected punch.
Ingredients
- 2 racks of pork ribs
- 1/2 cup hoisin sauce
- 1/4 cup soy sauce
- 1/4 cup honey
- 1/4 cup rice vinegar
- 2 tablespoons Chinese five-spice powder
- 2 tablespoons minced garlic
- 2 tablespoons minced ginger
- 1/4 cup brown sugar
- 2 tablespoons sesame oil
- 1 cup water
- 1/4 cup green onions, chopped (for garnish)
- 1 tablespoon sesame seeds (for garnish)
Instructions
1. In a bowl, mix hoisin sauce, soy sauce, honey, rice vinegar, Chinese five-spice powder, minced garlic, minced ginger, brown sugar and sesame oil to make the marinade.
2. Slide the pork ribs, sauce and all, into a large resealable plastic bag or a shallow, lid-covered dish, and seal it or cover it. Refrigerate for at least 2 hours, but preferably overnight.
3. If your ribs have a membrane on the boney side, remove it. Cut the ribs into sections and place them in your crockpot, meat side up. Pour the remaining marinade into the blender, add the water, and blend it briefly. Pour the additional marinade over the ribs in your crockpot.
4. Place cover on pot and cook on low for 6-8 hours, or high for 4-5 hours, until the ribs are tender and fully cooked.
5. If you’d like the ribs more caramelized, preheat your broiler. Put the ribs on a baking sheet and broil under the for 3-5 minutes on each side, watching carefully to be sure not to burn them.
6. Sprinkle chopped green onions and sesame seeds right before serving. Chinese BBQ Ribs are ready to go!
15. Teriyaki Chicken
Teriyaki chicken is like my favorite stir-fry formula. Soya sauce, honey and a pinch of ginger stays terrifically sticky and sweet, but adding the garlic intensifies the flavours in such a way that my brain just turns to mush.
Ingredients
- 4 boneless, skinless chicken breasts cubed
- 1 cup soy sauce
- 1/2 cup water
- 1/4 cup rice vinegar
- 1/4 cup honey
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1/2 teaspoon sesame oil
- 1/2 cup chopped green onions
- 1 tablespoon cornstarch mixed with 1 tablespoon water (optional, for thickening sauce)
- Sesame seeds, for garnish
- Steamed rice, for serving
Instructions
1. Place the cubed chicken breasts in the crockpot.
2. In a bowl, whisk together soy sauce, water, rice vinegar, honey, brown sugar, garlic, ginger, and sesame oil.
3. Pour the sauce mixture over the chicken in the crockpot.
4. Cover and cook on low for 4-6 hours, or until the chicken is fully cooked and tender.
5. (Optional!) Lift out the chicken to thicken the sauce by stirring in the cornstarch mixture and continuing to cook on high for another 15-20 minutes (until the sauce thickens.
6. Serve the teriyaki chicken with the bamboo skewers still in it, over steamed rice, topped with chopped green onions and sesame seeds.
16. Chicken Fried Rice
This becomes my signature meal, and I make sure it has all the right ingredients: chicken pieces, tender and succulent, chopped green onions, peas that pop with colour and, to complete the dish, a bit of scrambled eggs and soy sauce.
Ingredients
- 2 boneless, skinless chicken breasts, cubed
- 3 cups cooked rice (preferably day-old)
- 1 medium onion, diced
- 1 cup frozen peas and carrots
- 2 cloves garlic, minced
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 2 eggs, lightly beaten
- 2 tablespoons vegetable oil
- 2 green onions, sliced
- Salt and pepper to taste
Instructions
1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add cubed chicken breasts and cook until browned and cooked through. Transfer chicken to a plate.
2. In the same pan, add the other tablespoon of vegetable oil. Cook the diced onions, garlic and frozen peas and carrots until the carrots soften.
3. Push the vegetables to one side of the pan. Pour the scrambled eggs into the other side. Scramble well until they are cooked. Mix the vegetables and eggs together.
4. Pour the rice into the pan, fluffing it up with a spatula, then add the shredded chicken.
5. Add the soy sauce, oyster sauce and sesame oil and stir to mix, then season with salt and black pepper to taste.
6. Garnish with sliced green onions before serving hot.
17. Shrimp Fried Rice
When I feel hungry, I like to cook this meal. It is very tasty I use a few simple ingredients like rice, shrimp, vegetables, and soy sauce to cook it.
All of these different tastes and textures have a lot of flavor. Yummy!
Ingredients
- 2 cups cooked rice (preferably day-old)
- 1 lb shrimp, peeled and deveined
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 cup mixed vegetables (peas, carrots, and corn)
- 2 eggs, lightly beaten
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
1. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes; remove from pan and set aside.
2. Meanwhile, back in the other skillet, toss in the remaining vegetable oil. Sauté the garlic and onion until the garlic is fragrant and translucent, about 2 minutes.
3. Push the garlic and onion to the side and pour the beaten eggs in the frying pan. Stir the eggs until they’re cooked through and fluffy, and then mix with the garlic and onion.
4. Stir in the mixed vegetables and cook another 2-3 minutes until softened.
5. Add the cooked rice along with the soy sauce, oyster sauce and sesame oil. Stir everything together and cook for another 3-4 minutes while mixing well until all grains of rice are evenly coated with sauces.
6. Put the shrimp back into the skillet and stir to combine. Add salt and pepper to taste. Sprinkle chopped green onions over the top. Serve.