This is a super easy and hearty One-Pot Rice Cooker Meal you can make with your rice cooker! It’s a great way to pack in those vegetables and protein and also use up any produce you have left. You’re free to use any vegetables or protein of your choice to make this.
THE INSPIRATION FOR THIS RICE COOKER MEAL
Growing up we cooked full rice meals such as this in our rice cookers. We cook Kiam Peng, a Fukien dish meaning salty rice (kiam = salty, peng = rice) in our rice cooker. Kiam Peng isn’t actually that salty but it does have a hint of saltiness from the soy sauce. This rice cooker meal is heavily inspired by that.
I wanted to add some veggies and protein to make this a complete hearty meal that I could just leave in the rice cooker and let it do its thing!
RICE TO WATER RATIO
I used short grain or sushi rice for this recipe. You’re free to use medium or long grain white rice too! The rice to water ratio is 1:1 for white rice. For brown rice and black rice, I usually double mine to 2:1 for the water to rice ratio since these types of rice usually requite more water to cook.
If you’re using brown or black rice, do note that these usually take longer (sometimes double the time) to cook compared to white rice. The vegetables and protein you mix-in will cook for much longer too so these can overcook or turn mushy.
I personally would add the likes of vegan ham or sausages and have no problem leaving these on for double the time. But for vegetables and other protein, you can add this halfway through cooking. If you have a see-through glass lid on your rice cooker or are able to see if the rice grains are half-cooked (still very wet & starchy but are starting to get plump), you can add in the vegetables/ protein and cover the rice cooker again to allow to cook.
HOW TO MAKE THIS
- Wash your rice 2-3 times until the water starts to run clearer. Drain excess water.
- In the rice cooker pot, add the rice, soy sauces, sugar (if using), sesame oil, veg. oyster sauce, and water. Mix well.
- Add your vegetables and protein over the rice. Cover your rice cook and set to cook.
- Once cooked, mix everything together. Feel free to season with more soy sauce to taste, if needed. Serve your rice with some sesame seeds and chili sauce/chili oil of choice. Enjoy!
MIX AND ENJOY YOUR RICE!
Feel free to season with more soy sauce to taste, if needed. Serve your rice with some sesame seeds and chili sauce/chili oil of choice. I had mine with my homemade garlic chilli oil (recipe here)
I also stuffed some of my rice into a bowl and flipped it over to create this dome shape!
OTHER RICE RECIPES YOU MIGHT LOVE:
- Kimchi Mayo Deopbap
- Japanese Chahan or Fried Rice
- Tom Yum Fried Rice
- Miso Butter Fried Rice
- Kimchi Fried Rice
- Clay Pot Rice
One Pot Rice Cooker Meal
Equipment
- Rice cooker or pot with lid
Ingredients
Rice
- 1 cup short grain rice/sushi rice, or other rice of choice
- 1/2 to 1 tbsp soy sauce or more to taste
- 1/2 to 1 tbsp dark soy sauce optional for colour
- 1-2 tsp sugar optional for a bit of sweetness
- 1 tbsp vegetarian oyster sauce
- 1 tbsp sesame oil
- 1 cup water equal part/1:1 ratio with the rice
Vegetables & Protein (totally up to you!)
- 2 cloves garlic minced
- 1 scallion chopped
- 1/2 medium carrot diced
- 4 shiitake mushrooms or other mushrooms of choice
- 1 head bok choy chopped
- 2 tbsp edamame
- Diced vegan ham
- Diced bell pepper
Other options:
- Corn
- Vegan sausage
- Smoked extra firm tofu
- Other vegetables of choice
To finish
- Sesame seeds for garnish
- Chili garlic sauce or chilli oil or other hot sauce of choice, optional
Instructions
- Wash your rice 2-3 times until the water starts to run clearer. Drain excess water.
- In the rice cooker pot, add the rice, soy sauces, sugar (if using), sesame oil, veg. oyster sauce, and water. Mix well.
- Add your vegetables and protein over the rice. Cover your rice cook and set to cook.
- Once cooked, mix everything together. Feel free to season with more soy sauce to taste, if needed. Serve your rice with some sesame seeds and chili sauce/chili oil of choice. Enjoy!
WATCH Video
Notes
RICE TO WATER RATIO
I used short grain or sushi rice for this recipe. You’re free to use medium or long grain white rice too! The rice to water ratio is 1:1 for white rice. For brown rice and black rice, I usually double mine to 2:1 for the water to rice ratio since these types of rice usually requite more water to cook. If you’re using brown or black rice, do note that these usually take longer (sometimes double the time) to cook compared to white rice. The vegetables and protein you mix-in will cook for much longer too so these can overcook or turn mushy. I personally would add the likes of vegan ham or sausages and have no problem leaving these on for double the time. But for vegetables and other protein, you can add this halfway through cooking. If you have a see-through glass lid on your rice cooker or are able to see if the rice grains are half-cooked (still very wet & starchy but are starting to get plump), you can add in the vegetables/ protein and cover the rice cooker again to allow to cook.NUTRITIONAL INFO
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This Post Has 30 Comments
This is a great recipe!! For veggies I used edamame, corn, carrot, criminals mushrooms and garlic. I made mine in the instant pot with a cook time of 5 minutes and then 15 minutes of pressure release. Highly recommend overall!!
**cremini mushrooms!
Glad you liked it, thanks so much Campbell! And gotta love criminal mushrooms haha 🤪
Easy to follow and delicious.hubby approved.
yay!
I made this recipe with sushi rice, carrots, hot dogs, yellow bell peppers, and oyster mushrooms in my instant pot and it was just perfection. 10/10
Yay! Glad you liked it ◡̈ and thanks for the review
What rice cooker do you use? The little one we have finally gave up, so time to get a new one.
Thanks for all you do, Debi
Hi Debi! The one I used for this is actually from a local Filipino brand called Tough Mama. I also have a Panasonic one that’s been around for years and it still works great. I have basic rice cookers without any of those fancy buttons and really happy with them. ◡̈
I wouldn’t consider this to have any protein… highly recommend being cognitive of the daily recommend protein intake and consider that the amino acid profile of vegan protein is about half that of normal protein.
I HiGhLy rEcOmMeNd
Thanks Dan!! ◡̈
Followed to a tee and it was simply delicious!!!
Thanks Jayme, happy to hear you like it! ◡̈
Great recipe! I used firm tofu I stead of vegan ham and garden peas instead of carrots. It was delicious and obviously easy to cook 😊
Great idea to use tofu and peas instead!! And happy you liked it ◡̈
Hi, how big or small of a rice cooker do You use, 1L or?
Hi Matea, if I’m not mistaken mine is a 1.5 L rice cooker. ◡̈
Can I use frozen veg or should I cook before
Frozen vegetables would work perfectly! Though do note that they might contain a bit more water compared to fresh ones so you can slightly lessen the water if you’re adding a lot. Hope this helps! ◡̈
Used this as a new meal prep recipe for the week! It was delicious, thank you.
Thank you too, Mallory! ◡̈
What kind of vegan ham do you use?
Hi Caitlin! I tried this veg soy roll from a Taiwanese brand I got at a local store actually. There may be similar ones in local Asian stores if you have one in your area ◡̈
Hi Jeeca,
does this work with any rice cooker?
Hi Christian! Yes I’ve tried this with 2 different rice cookers. Both my rice cookers just have a simple ‘cook’ feature (used for cooking regular white rice) and both turned out really well.
This recipe is a joy in every way! My two littles had a great time making it with me, it was easy, we got to play while it cooked, and the whole family loved eating it. What a gift you gave us today, Jeeca. Thank you!
Reading this made me so so happy! Thank you too, Jen and rly glad you enjoyed this ◡̈
You mention the ratio of water to brown rice one typically uses, but not what happens to the veggies and protein when cooking two or three times as long as one does with white rice. Have you ever made an easy rice cooker meal with brown rice?
Hi Michiko! Realised I never updated my blog post to include cooking tips for brown rice/black rice. I’ve only tried it before with brown rice and this takes sometimes double the cooking time compared to white rice. So yes, the veg and protein can get soggy/overcook. I’ll update my post to reflect this as well but I do recommend adding the protein/veg halfway through cooking the rice. The seasonings still go in with the rice and any ham/sausage you’d like to add that can stand the longer cooking. But the rest of the veg/protein, you can add halfway through when the rice is partially cooked — usually my way of gauging this is when I see the rice has absorbed most of the water but still wet and starchy so there’s still enough liquid to create steam and cook down anything you add in. Hope this helps!