Ingredients
Scale
- 2 cups Jasmine rice (long-grain works best)
- 1.75 cups chicken broth (or vegetable broth)
- 1 cup frozen peas and carrots mix
- 1/2 cup diced ham, bacon, or cooked shrimp
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon minced garlic
- 1 teaspoon minced fresh ginger
- 2 large eggs, lightly beaten
- 2 green onions, thinly sliced
- Optional: Sriracha or hoisin sauce for serving
Instructions
- Start by rinsing your jasmine rice under cold water in a fine-mesh strainer. Rub the grains together with your fingers until the water runs clear. This step is crucial because it removes excess surface starch, which ensures your rice stays fluffy and individual rather than sticky. Once rinsed, drain the rice thoroughly and add it to the inner pot of your rice cooker. Chop your protein of choice into small, uniform cubes so they distribute evenly throughout the dish.
- Add the chicken broth, soy sauce, toasted sesame oil, minced garlic, and ginger directly into the rice cooker pot. Give it a quick stir to combine the seasonings. Top the rice with the frozen peas and carrots and your diced protein. Do not stir again; let the vegetables and meat sit on top of the rice to steam. Close the lid and set your rice cooker to the “Normal” or “White Rice” setting. The machine will handle the timing and temperature automatically.
- As soon as the rice cooker switches to the “Warm” setting, quickly open the lid. Pour the beaten eggs directly over the hot rice. Immediately close the lid and let it sit on the “Warm” setting for 5 to 7 minutes. The residual heat will perfectly steam-cook the eggs. After the time is up, open the lid and use a rice paddle to gently fold and fluff the rice, breaking up the egg and distributing the vegetables. Garnish with sliced green onions and serve immediately.
- Cook Time: 35 minutes