Rice Cooker Fried Rice
Easy and quick fried rice made right in your rice cooker with eggs, vegetables, and soy sauce.
10 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 tablespoons soy sauce
- 1 tablespoon vegetable oil
- 1 clove garlic, minced
- 1/2 teaspoon sesame oil
- 1 green onion, chopped
- Salt and pepper to taste
Nutrition Facts
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Instructions
Prepare the rice: If using freshly cooked rice, spread it on a tray to cool slightly. Day-old rice works best for fried rice as it is less sticky.
Heat the rice cooker: Turn on the rice cooker to the 'cook' setting and add the vegetable oil. Let it heat for a minute.
Cook the eggs: Crack the eggs into the rice cooker and scramble them quickly. Cook until just set, then remove and set aside.
Sauté the vegetables: Add the minced garlic and frozen vegetables to the rice cooker. Stir-fry for 2-3 minutes until the vegetables are tender.
Add the rice: Add the cooked rice to the rice cooker. Break up any clumps and mix well with the vegetables.
Season the rice: Pour in the soy sauce and sesame oil. Stir everything together until the rice is evenly coated and heated through.
Combine with eggs: Add the scrambled eggs back into the rice cooker. Mix gently to distribute the eggs throughout the rice.
Garnish and serve: Turn off the rice cooker. Garnish with chopped green onions and serve hot.
Chef's Tips
- Rice Tip: Day-old rice is ideal for fried rice as it has less moisture, preventing a mushy texture.
- Protein Boost: Add diced chicken, shrimp, or tofu for extra protein.
- Spice It Up: Add a dash of chili sauce or sriracha for a spicy kick.
- Fresh Vegetables: Use fresh vegetables like bell peppers or mushrooms if preferred.
- Leftovers: Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in a pan for best results.
