Easy one pot “fried rice” that can be made in the rice cooker in under 30 minutes! While there is no “frying” involved, all the classic flavours you love in fried rice is there. Perfect for those lazy nights when you're craving take out!
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Ingredients (2 servings)
1 cup raw Jasmine rice
240ml chicken broth
1 cup frozen mixed vegetables
200g chicken thigh
1 tsp fish sauce
1 tsp light soy sauce
1/4 tsp garlic powder
1/2 tsp onion powder
1 tsp shao xing wine
1 tsp sesame oil
2 tsp light soy sauce
Cut up chicken into 0.5 inch cubes. Add to a medium bowl with all the chicken marinade ingredients. Mix well. Cover and set aside while you prepare the other ingredients.
Crack egg into a small bowl and lightly beat. Set aside.
Wash rice a few times until the water runs clear. Then drain very well using a sieve.
Add rice, chicken broth, fish sauce, light soy sauce, garlic powder and onion powder to rice cooker pot. Stir to mix well.
Add chicken, vegetables and beaten egg. Give everything a brief stir.
Close the lid and set the rice cooker to cook.
When done, mix everything together gently using a rice spatula. Serve immediately. Enjoy!
This recipe is very versatile and you can swap out most ingredients as long as you keep the dry to wet ratio around the same.
You may substitute chicken stock with vegetable stock, or 240ml water + 1 cube chicken bouillon.
You may substitute chicken with any other protein such as diced ham, Chinese sausage, etc. If using raw meat/ protein just make sure you dice it up and it should cook through.
You may substitute frozen vegetables with any diced robust vegetables such as broccoli, cauliflower etc. If using more tender greens such as bok choi or baby spinach, add them around 5 minutes before the cooking cycle finishes.