Name: Rice Cooker Fried Rice
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 cup rice (I recommend Japanese short-grain or medium grain for the most authentic Japanese experience!); 2 tablespoons gochujang (adjust to your desired spice level); 2-3 boneless chicken thighs, cut into bite-sized pieces; 1 cup peas & carrots; 2 cloves of garlic, minced; 1 tablespoon ginger, minced; 2 eggs; 2 tablespoons soy sauce; 1 tablespoon sesame oil; Salt and pepper to taste

Ingredients

Units Scale

1 cup rice (I recommend Japanese short-grain or medium grain for the most authentic Japanese experience!)
2 tablespoons gochujang (adjust to your desired spice level)
2–3 boneless chicken thighs, cut into bite-sized pieces
1 cup peas & carrots
2 cloves of garlic, minced
1 tablespoon ginger, minced
2 eggs
2 tablespoons soy sauce
1 tablespoon sesame oil
Salt and pepper to taste

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Instructions

Begin by washing your rice. In the rice cooker, add the rice and water, garlic, ginger, and gochujang.
Use your rice cooker paddle to mix the gochujang with the rice (it’s ok if there’s still chunks of gochujang).
Place the chicken pieces on top of the rice mixture, followed by the peas & carrots.
Close the rice cooker lid and cook on the regular white rice setting until the rice is cooked and the chicken is tender (this takes me ~20-25 minutes but varies between rice cookers).
Once done, crack your two eggs and add your soy sauce and sesame oil. Fluff the rice to combine all the ingredients and enjoy.

Prep Time: 5 minutes
Cook Time: 20 minutes

Nutrition

Serving Size: 2