Ingredients
For the Eggs:
2 Eggs
Tiny bit of vegetable oil
½ tsp Salt
½ tsp Black Pepper or White Pepper
½ tsp MSG
For the Rice:
⅔ cup frozen Mixed Veggies
1 cup Basmati Rice, washed
2 ¼ cups Water
⅓ cup Soy Sauce
2 tsp Sesame Oil
½ tsp MSG
For Finishing Touch:
1 Green Onion, finely sliced
1 - 2 tsp Chili Oil
Tools
Rice Cooker: For cooking the entire dish.
Measuring Cups and Spoons: For measuring rice, water, and seasonings.
Spatula or Spoon: For stirring the eggs and mixing the rice.
Knife: For chopping the green onion.
Cutting Board: To provide a stable surface for chopping.
Directions
Step 1
Cook the Eggs:
Step 1
Lightly coat the bottom of your rice cooker with a bit of vegetable oil.
Step 2
Crack the eggs directly into the rice cooker.
Step 3
Cover with the lid and turn on the rice cooker for about 1 minute.
Step 4
Open the lid, stir the eggs gently to scramble them.
Step 5
Season with salt, pepper, and MSG. Cover and cook for another minute.
½ tsp Salt
½ tsp Black Pepper or White Pepper
½ tsp MSG
Step 6
Once the eggs are cooked but still slightly runny, remove them from the rice cooker and set aside.
Step 7
Cook the Rice and Veggies:
Step 1
Add the washed Basmati rice and the frozen mixed veggies into the rice cooker.
1 cup Basmati Rice, washed
⅔ cup frozen Mixed Veggies
Step 2
Add water (follow water-to-rice ratio of 2 cups water for 1 cup of rice and extra ¼ cup for the frozen veggies).
2 ¼ cups Water
Step 3
Cover with the lid and cook until the rice and veggies are fully cooked (usually around 20 minutes, depending on your rice cooker).
Step 4
Combine and Season:
Step 1
Once the rice and veggies are cooked, add the scrambled eggs back into the rice cooker.
Step 2
Pour in the soy sauce, sesame oil, and additional MSG.
⅓ cup Soy Sauce
2 tsp Sesame Oil
½ tsp MSG
Step 3
Mix everything together thoroughly.
Step 4
Finishing Touches:
Step 1
Top the fried rice with finely sliced green onion and drizzle with chili oil.
1 Green Onion, finely sliced
1 - 2 tsp Chili Oil
Step 2
Serve hot.
