CrockPot Fried Rice

I am so tired.

My mind and my body are drained from the emotional and physical toll IVF takes. Even though I'm exhausted, I can't sleep well because my mind won't quit and my swollen ovaries make it hard to get comfortable. This is almost over; my egg retrieval is scheduled for 10:30 am on Thursday. Hopefully I'll just be complaining of morning sickness soon...

I've also been fortunate enough to be chasing a two-year-old around the park. Around and around and around. And following her up and down the block on her scooter. Up and down and up and down and up and down.

I am so tired.

I don't have much energy (or care for that matter) to prepare dinner. Last night I just made one of those pre-marinated pork loins. Tonight I used the leftovers to make fried rice in the CrockPot. As much as "fried rice" and "CrockPot" don't seem to go together, let me assure you they do - and well. Evie, as uber-picky as they come, had seconds. 'Nuff said.

CrockPot Fried Rice
2 c leftover brown rice
3 Tbsp butter
2 Tbsp soy sauce
2 tsp Worcestershire sauce
1 c diced onion
1 c frozen or fresh vegetables
leftover meat, cut into bite-sized pieces
1 egg

Throw everything into the CrockPot and mix it gently. Cook on high for 2-3 hours or on low for 3-4 hours.

Enjoy!

I should mention this is a fabulous and easy recipe from A Year of CrockPotting. If you've never visited this blog, you are missing out! Lisa hosts Tempt My Tummy Tuesdays over at Blessed with Grace. Visit her for more yummy recipes!