Fried Rice for the Rice Cooker

strawberrybird's Note:

Want fried rice quickly and without a lot of fuss? Then, the rice cooker is the way to go. Only a little prep is needed to make this a stellar side dish. Add precooked chicken or shrimp and serve with potstickers or egg rolls for a meal.

• Total Time: 25 mins
• Prep Time: 5 mins
• Cook Time: 20 mins

Ingredients:

Serves: 4

Yield: 3.0 cups

• 1 1/2 cups rice
• 2 1/2 cups chicken broth
• 1 cup water chestnut, sliced
• 1 cup mixed mushrooms
• 1 cup bean sprouts
• 1 egg
• 2 tablespoons soy sauce
• 1/2 tablespoon red chili paste (optional)
• 2 carrots, diced
• 1/2 onion, chopped
• 2 tablespoons butter

Directions:

1. Melt the butter over medium heat in a medium-sized skillet. Add onion and carrot and stir until onion is soft, about 5 minutes. Add rice and cook another 5 minutes until browned.
2. Add rice mixture and remaining ingredients (except egg) to rice cooker. Set to cook.
3. Beat egg in small bowl. Wipe out sauce pan and cook egg on medium low heat. Chop egg and set aside.
4. When rice is done, add egg and stir, then let sit for 5-10 minutes. Serve and enjoy!

Reviews

[Chef Buggsy Mate]

I love the simplicity of this recipe...so easy and tasty. The texture is different then fried rice made with cold rice however; the taste is almost spot on. However next time I will add a bit more more soy sauce, and I will add the cut carrot directly to the rice cooker as it got a little too mushy. Made and reviewed for the Best of 2010 Recipe Tag Game.

[CaliforniaJan]

This is a great recipe...easy and tasty. Just be sure you have a large rice cooker. It was too much for my little one, but it worked just fine in a saucepan. Made for ZWT #6 and I'm a Quisine Queen!