Monday, December 21, 2009

Rice Cooker "Stir-fried Rice" recipe

We had some leftover Chinese spring rolls that my friend made and sent home with us the other night (yum!), and I wanted stir-fried rice as a side dish to go with them... but I didn't have cooked rice on hand, and didn't really want to do all the stirring and stuff (lazy!).

So I just made this up and it was easy and yummy. And I like to share easy and yummy recipes.

Here's my brand new recipe for -

Chinese-style Stir-Fried Rice in the Rice Cooker!
  • 3/4 cup long grain white rice (or use your rice cooker measuring cup, if it came with one)
  • 2 cups water
  • 2 Tablespoons reduced sodium soy sauce
  • 1 tsp oil
  • 1 stalk celery, diced
  • 1 carrot, peeled and diced
  • 1/4 cup frozen peas
Add all that into the rice cooker bowl, give it a stir, and turn it on. Watch it towards the end of the cooking time - you may need to add a bit more water. After the rice cooker turns to 'warm' give it a fluff with a paddle and you can serve it right away or let it sit for a bit if you're not finished cooking your other dishes. For us as a side for one main dish, it made three servings, but if you had two other dishes as well I would say it would make four servings.

If you want crunchier vegetables, add them about 10 minutes into the cooking time instead of in the beginning.

I am sure you could modify this all sorts of ways, for example by adding steamed vegetables or diced firm tofu or cooked chicken (for the carnivores) at the end.

With less than 5 minutes prep and 20 minutes of no-fuss cooking time, this recipe's a keeper in our house!

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