Description
Chicken and broccoli fried rice in a rice cooker is a simple one-pot meal with tender chicken, crisp broccoli, and savory-seasoned rice.
Ingredients
Units
Scale
- 1 cup rice (I recommend Japanese short-grain or medium grain rice for the most authentic Japanese experience!)
- Water (reduce water by 1/3 cup from usual rice cooker measurement; more on this in the recipe instructions)
- 3 chicken thighs, diced
- 1/3 cup soy sauce
- 1 tablespoon chili crisp (plus more for drizzling at the end)
- 2 cloves garlic, minced
- 1/2 teaspoon ginger, minced
- 1 teaspoon black pepper
- 2 cups broccoli florets, frozen
- 1 teaspoon toasted sesame oil
- Optional: Chopped green onions, roasted sesame seeds, for garnishing
Instructions
- Rinse the rice thoroughly and place it in the rice cooker. Add water as you normally would for the rice you are using, but reduce the total amount by 1/3 cup to accommodate the soy sauce liquid.
- On top of the rice, layer the diced chicken thighs, soy sauce, chili crisp, garlic, ginger, and black pepper.
- Gently stir the top layer to distribute the seasonings and ensure the chicken is coated without disturbing the rice layer too much.
- Top the rice mixture with the broccoli florets.
- Turn on the rice cooker and cook as you normally would for rice. The rice will absorb all the flavors as it cooks alongside the chicken.
- Drizzle the cooked “fried rice” with toasted sesame oil, fluff the rice, and serve warm. Garnish with chopped green onions and roasted sesame seeds before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 2