CHINESE RICE COOKERS RECIPES

Steps:

• Add all ingredients to the rice cooker bowl, stir and turn to cook. Watch the liquid level near the end of the cooking time, as you may want to add a little more water. When the rice cooker switches to 'warm', fluff with a paddle. It can sit on 'warm' if you are not ready to serve.
• I add all the ingredients at once and let the rice cooker do its thing. If you want the vegetables to have more crunch, add them about 10 minutes after you turn the rice cooker on.
• You could easily modify this recipe by adding steamed vegetables, or diced cooked chicken for the carnivores.
• The number of servings depend on how many other dishes you have; for us it makes 3 servings as a side with one other dish, but if you have two other dishes I would say you could get 4 servings out of this.

Steps:

• Rinse rice several times in the rice cooker bowl to remove the starch. Drain and place rice cooker bowl in the rice cooker.
• Prepare two cups cooked meat and mince it.
• In a large bowl combine the cooked minced meat, minced carrot, soy sauce, ginger, garlic, the minced whites of the green onion, chicken broth, canola oil or olive oil, and sesame seed oil. Pour this mixture on top of rice. DO NOT STIR.
• Close rice cooker and choose "Mixed" if you have that setting, and then hit the start button. My cooker took about 50 minutes.
• When the rice cooker signals that it is done, scramble the eggs in a skillet.
• Pop the rice cooker open and fold the scrambled egg into the rice along with the minced green tops of the onion, and the frozen peas.
• The rice cooker should be on "warm", close the lid and let the rice cooker warm up the frozen peas for about 10 minutes.