This is a super easy and hearty One-Pot Rice Cooker Meal you can make with your rice cooker! It’s a great way to pack in those vegetables and protein and also use up any produce you have left. You’re free to use any vegetables or protein of your choice to make this.
Growing up we cooked full rice meals such as this in our rice cookers. We cook Kiam Peng, a Fukien dish meaning salty rice (kiam = salty, peng = rice) in our rice cooker. Kiam Peng isn’t actually that salty but it does have a hint of saltiness from the soy sauce. This rice cooker meal is heavily inspired by that.
I wanted to add some veggies and protein to make this a complete hearty meal that I could just leave in the rice cooker and let it do its thing!
I used short grain or sushi rice for this recipe. You’re free to use medium or long grain white rice too! The rice to water ratio is 1:1 for white rice. For brown rice and black rice, I usually double mine to 2:1 for the water to rice ratio since these types of rice usually requite more water to cook.
If you’re using brown or black rice, do note that these usually take longer (sometimes double the time) to cook compared to white rice. The vegetables and protein you mix-in will cook for much longer too so these can overcook or turn mushy.
I personally would add the likes of vegan ham or sausages and have no problem leaving these on for double the time. But for vegetables and other protein, you can add this halfway through cooking. If you have a see-through glass lid on your rice cooker or are able to see if the rice grains are half-cooked (still very wet & starchy but are starting to get plump), you can add in the vegetables/ protein and cover the rice cooker again to allow to cook.
Feel free to season with more soy sauce to taste, if needed. Serve your rice with some sesame seeds and chili sauce/chili oil of choice. I had mine with my homemade garlic chilli oil (recipe here)
I also stuffed some of my rice into a bowl and flipped it over to create this dome shape!
This is a super easy and hearty One-Pot Rice Cooker Meal you can make with your rice cooker! It’s a great way to pack in those vegetables and protein and also use up any produce you have left. You’re free to use any vegetables or protein of your choice to make this.
Print Recipe Pin this RecipePrep Time
10
mins
Cook Time
30
mins
Total Time
40
mins
Course
Main Course
Cuisine
Asian, Chinese, East Asian, Filipino
Servings
2
Calories
442
kcal
Rice cooker or pot with lid
1
cup
short grain rice/sushi rice, or other rice of choice
1/2 to 1
tbsp
soy sauceor more to taste
1/2 to 1
tbsp
dark soy sauceoptional for colour
1-2
tsp
sugaroptional for a bit of sweetness
1
tbsp
vegetarian oyster sauce1
tbsp
sesame oil1
cup
water
equal part/1:1 ratio with the rice
2
cloves
garlic
minced
1
scallion
chopped
1/2
medium carrot
diced
4
shiitake mushrooms
or other mushrooms of choice
1
head
bok choy
chopped
2
tbsp
edamame
Diced vegan ham
Diced bell pepper
Corn
Vegan sausage
Smoked extra firm tofu
Other vegetables of choice
for garnish
Chili garlic sauce or chilli oil
or other hot sauce of choice, optional
Wash your rice 2-3 times until the water starts to run clearer. Drain excess water.
In the rice cooker pot, add the rice, soy sauces, sugar (if using), sesame oil, veg. oyster sauce, and water. Mix well.
Add your vegetables and protein over the rice. Cover your rice cook and set to cook.
Once cooked, mix everything together. Feel free to season with more soy sauce to taste, if needed. Serve your rice with some sesame seeds and chili sauce/chili oil of choice. Enjoy!
I used short grain or sushi rice for this recipe. You’re free to use medium or long grain white rice too! The rice to water ratio is 1:1 for white rice. For brown rice and black rice, I usually double mine to 2:1 for the water to rice ratio since these types of rice usually requite more water to cook.
If you’re using brown or black rice, do note that these usually take longer (sometimes double the time) to cook compared to white rice. The vegetables and protein you mix-in will cook for much longer too so these can overcook or turn mushy.
I personally would add the likes of vegan ham or sausages and have no problem leaving these on for double the time. But for vegetables and other protein, you can add this halfway through cooking. If you have a see-through glass lid on your rice cooker or are able to see if the rice grains are half-cooked (still very wet & starchy but are starting to get plump), you can add in the vegetables/ protein and cover the rice cooker again to allow to cook.
Serving:
1
serving
|
Calories:
442
kcal
|
Carbohydrates:
80
g
|
Protein:
10
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
3
g
|
Sodium:
762
mg
|
Potassium:
223
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
60
IU
|
Vitamin C:
3
mg
|
Calcium:
53
mg
|
Iron:
1
mg
DID YOU MAKE THIS RECIPE?
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