Chicken Fried Rice (Rice Cooker)?

Question

Does anyone have a really good and tested recipe for shrimp or chicken fried rice made mainly in a rice cooker? I assume all ingredients will need to be added to a pan at one point, to stir fry, but I need one that's mostly cooked in the rice cooker. Thanks!!

Answer 1

Chicken Fried Rice.

6 oz. cooked diced chicken

1/4 c. low sodium chicken broth or bouillon

1 1/2 tbsp. low sodium teriyaki sauce

1 tsp. grated fresh ginger root

Pinch white pepper

2 tsp. vegetable oil

2 lg. eggs, lightly beaten

1/2 c. diced onion

1/2 c. shredded carrot

1 1/2 c. cooked white rice

1/2 c. frozen peas

In small bowl, combine chicken, 2 tablespoon water, chicken broth, teriyaki sauce, ginger and pepper. Set aside. In large non stick skillet, heat 1 tablespoon oil. Add eggs; cook, stirring until set but moist. Remove egg to warm plate. Add remaining oil and heat. Add onion and carrot. Stir fry 3 to 4 minutes, until tender. Stir in rice and peas. Cook until rice begins to brown. Add chicken mixture and egg. Cook 5 minutes longer until heated through. 4 servings.

That is my way of doing fried rice.

Rice is best cooked by itself as it is easier to get it right.

I often will cook extra chicken and the rice the night before. Most of the time when I do fried rice, I use left overs.

For some reason rice is easier to fry if it has been cooked the day before. I have had years of experimenting and still don't know why.

Answer 2

You can make a version of chicken fried rice...

You cook all the ingredients - chicken, vegetables, seasonings.

Next, you cook the rice in the rice cooker.  When the liquid dries, add the cooked chicken mixture to the rice and let the rice cooker do the rest of the work.

After the rice cooker is done, just mix everthing together.

Answer 3

You cook the rice first in the rice cooker.  Let it cool. Then assemble the fried rice in a pan to fry.  It's not done in the rice cooker.

Answer 4

wouldn't that be chicken steamed rice as opposed to chicken fried rice?  I would think that the steamer wouldn't give the right texture/flavoring that the frying would.  But then I don't use a rice cooker, so I wouldn't know for sure.

I cook my rice, let it cool a bit then finish it off in a frypan with all the nummies