Rice Cooker Stir Fried Rice Chinese Style
Effortlessly elevate your weeknight dinners with this Rice Cooker Stir Fried Rice Chinese Style—a quick and flavorful one-pot recipe perfect for busy home cooks. Using your rice cooker as both a cooking and stir-frying tool, this ingenious method minimizes cleanup without sacrificing bold, authentic flavors. Fluffy jasmine rice is infused with a savory blend of soy sauce, oyster sauce, and sesame oil, then tossed with scrambled eggs, vibrant mixed vegetables, and optional juicy chicken or shrimp for added protein. A touch of garlic and green onions adds depth, while the convenience of frozen vegetables makes this dish as practical as it is delicious. Ready in just 35 minutes and yielding four hearty servings, this versatile stir-fried rice is perfect as a satisfying main or an impressive side for your favorite Chinese-inspired meals.
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Recipe Information
Ingredients
- 2 cups Jasmine rice
- 2 cups Water
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Sesame oil
- 2 large Eggs
- 1 cup Frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 cup Cooked chicken breast or shrimp (optional)
- 2 stalks Green onions, chopped
- 2 cloves Garlic, minced
- 2 tablespoons Cooking oil
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
Instructions
Rinse the jasmine rice under cold water until the water runs clear, then place it in the rice cooker with 2 cups of water. Cook the rice according to your rice cooker’s settings.
While the rice is cooking, prepare the stir-fry components. In a small bowl, whisk together the soy sauce, oyster sauce, and sesame oil. Set aside.
Once the rice is cooked, fluff it with a fork and leave it in the rice cooker.
Turn your rice cooker to the ‘cook’ or ‘heat’ mode (depending on the model) to use it like a skillet. Add 2 tablespoons of cooking oil into the rice cooker insert.
Add minced garlic to the rice cooker and stir for about 30 seconds until fragrant.
Push the garlic aside and crack the eggs directly into the rice cooker. Scramble the eggs gently and cook them until they are soft and mostly cooked through.
Stir in the frozen mixed vegetables and optional cooked chicken or shrimp, mixing everything together with the eggs and garlic. Cook for 2-3 minutes until the vegetables are heated through.
Add the cooked rice back into the rice cooker and pour in the soy sauce mixture. Use a spatula to stir everything together thoroughly so the rice is evenly coated in the sauce.
Season the fried rice with salt and black pepper to taste, and stir in the chopped green onions.
Turn off the rice cooker and keep the lid closed for 2-3 minutes to let the flavors meld together. Serve hot and enjoy!
Nutrition Facts
Calories |
1653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.2 g | 80% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 584 mg | 195% | |
| Sodium | 2988 mg | 130% | |
| Total Carbohydrate | 155.4 g | 57% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 12.5 g | ||
| Protein | 110.9 g | 222% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 274 mg | 21% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1574 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
