Rice Cooker Fried Rice
Easy and quick fried rice made right in your rice cooker with eggs, vegetables, and soy sauce.
5 mins
Prep Time
20 mins
Cook Time
2
Servings
Ingredients
- 2 cups cooked rice (preferably day-old)
- 2 eggs
- 1/2 cup frozen mixed vegetables (peas, carrots, corn)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 clove garlic, minced
- 1 green onion, chopped
- 1 tsp ginger, grated
- 1 tbsp vegetable oil
- Salt and pepper to taste
Nutrition Facts
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Instructions
Prepare the rice cooker: Turn on the rice cooker to the 'Cook' or 'White Rice' setting and let it heat up for a few minutes.
Cook the eggs: Add vegetable oil to the rice cooker. Once hot, crack the eggs into the cooker and scramble them until fully cooked. Remove and set aside.
Sauté vegetables: In the same rice cooker, add minced garlic, grated ginger, and frozen vegetables. Stir-fry for 2-3 minutes until vegetables are tender.
Add rice: Break up any clumps in the cooked rice and add it to the rice cooker. Mix well with the vegetables.
Season: Pour soy sauce and sesame oil over the rice. Stir thoroughly to combine all ingredients evenly.
Combine everything: Return the scrambled eggs to the rice cooker. Add chopped green onions and mix well. Cook for another 2-3 minutes.
Serve: Turn off the rice cooker. Taste and adjust seasoning with salt and pepper if needed. Serve hot.
Chef's Tips
- Day-old rice works best as it’s less sticky and fries better.
- For extra flavor, add a dash of oyster sauce or chili sauce.
- Customize with protein like diced chicken, shrimp, or tofu.
- If your rice cooker doesn’t have a sauté function, use a non-stick pan for steps 2-3 and transfer back to the rice cooker.
- Garnish with extra green onions or sesame seeds for presentation.
