Start by placing the boneless skinless chicken breasts at the bottom of your crockpot. Season them with kosher salt and ground black pepper for a solid flavor base.
Sprinkle the diced yellow onion and minced garlic over the chicken. This will infuse the dish with a wonderful aroma as it cooks.
Pour the jasmine rice on top of the chicken and vegetables. Then, drizzle the teriyaki sauce and toasted sesame seed oil evenly over everything. The sauce will help keep the chicken moist and flavorful.
Pour the frozen peas and carrots over the rice mixture. There’s no need to thaw them first; they will cook perfectly in the crockpot.
Cover the crockpot and set it to low for 4-6 hours or high for 2-3 hours. The longer cooking time on low will yield even more tender chicken.
In the last 30 minutes of cooking, scramble the eggs in a separate pan. Once cooked, stir them into the crockpot for added protein and richness.
When cooking is complete, fluff the rice with a fork and give everything a gentle stir. Taste and adjust seasoning if necessary, adding more soy sauce if desired.
Scoop the fried rice into bowls and garnish with sliced green onions and a sprinkle of sesame seeds for that extra touch of flavor and crunch.
