Instead of using garlic powder and onion powder, I decided to sauté a medium onion and 5 garlic cloves to fully immerse the aromatic flavors of those vegetables. Since these are the base of the flavor, the only other vegetables I added were baby carrots for some sweetness and green onions. The baby carrots I waited to add them on top of the rice so they fully cook through since they take the longest to cook/steam.

Instead of chicken broth/stock, I used chicken bouillon with the light soy sauce and fish sauce mixed in water. I mixed these in water first so the flavor would be more evenly distributed.

I did cook the eggs and chicken separately and added them at the end. The few times I cooked chicken in the same pot with rice, either the rice wouldn't cook through all the way due to the extra juices from the chicken (soggy rice) or would get burnt on the bottom due to the weight from the chicken. I don't like mixing eggs into the rice because the water doesn't quite steam consistently to cook the rice. Sometimes it just seems to extend/fluff the egg parts more than cooking the rice and becomes soggy.

I used boneless skinless chicken thighs and baked them in the oven after marinating. The eggs I whisked with a dash of light soy sauce and fish sauce, then scrambled them.

Even though I took more steps, making it less convenient, the dish was still delicious. I definitely don't regret taking extra steps to achieve the right texture and add more flavor for what works for me.

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Original recipe

One Pot Rice Cooker Fried Rice

580 kcal

35 mins