Rice Cooker Fried Rice and Greens
Josh Ball
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Asian
Servings
6-8
Prep Time
5 minutes
Cook Time
30 minutes
Fried rice is possibly one of the most fail-proof and popular recipes. But this version by @cookedbyclauds takes it to another level by using only a rice cooker, meaning less room for failure and less dishes to clean! It’s the perfect recipe if you’re feeling too tired to cook but want to avoid the guilt of ordering UberEats for the hundredth time.
You can also customise the ingredients with whatever you have left in the fridge, whether it’s a leftover carrot or a forgotten cauliflower. Just make sure to chop them into small pieces for thorough cooking.
Find all the veggies you need to make this recipe in our Farmers Pick Box, and don’t forget to stock up on pantry staples while you’re at it. Our Farmers Pick Pantry now offers OVER 28 NEW products and bargain buys that you won’t want to miss! Simply add them to your next order, and we’ll deliver them to your door.
Ingredients
-
2 cups medium grain white rice
- 1 cup vegetable stock
- 1 cup water
- 1 carrot, finely diced
- 1 bunch bok choy or chinese broccoli, roughly chopped
- 4 mushrooms, finely diced
- 200g firm tofu, diced into small cubes
- 125g beans (edamame or regular)
- 3 tbsp soy sauce
- 1 tbsp white vinegar
- 1 tsp sesame oil
- 1 tbsp brown sugar
- 1 tsp grated ginger
- 1 garlic clove, minced
- 1 tsp ground paprika
Sauce
Directions
Rinse the rice until it runs clear and add to the rice cooker with the vegetable stock and water.
Add the veggies, tofu and beans. In a separate bowl/jar mix together all the sauce ingredients, then pour over rice.
Stir through and cook on quick steam mode for roughly half an hour, mixing halfway through.
Serve and garnish with sesame seeds.
