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    Home » Rice » Rice Cooker Rice with Mushrooms and Chinese Broccoli

    Published: Jul 1, 2021 · Last Modified: Jul 1, 2021 by Jeannette ·

    Rice Cooker Rice with Mushrooms and Chinese Broccoli

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    Rice Cooker Rice with Mushrooms and Chinese Broccoli in a bowl.
    Rice Cooker Rice with Mushrooms and Chinese Broccoli with a spatula scooping into it.
    Rice Cooker Rice with Mushrooms and Chinese Broccoli with a spatula scooping into it.
    Rice Cooker Rice with Mushrooms and Chinese Broccoli with a spatula scooping into it above some in a bowl.
    Rice Cooker Rice with Mushrooms and Chinese Broccoli with a spatula scooping into it.
    Rice Cooker Rice with Mushrooms and Chinese Broccoli with a spatula scooping into it.
    Rice Cooker Rice with Mushrooms and Chinese Broccoli in a bowl.

    Mum’s Rice Cooker Rice with Mushrooms and Chinese Broccoli is how you turn simple everyday ingredients into a one pot family dish full of satisfying textures! It’s budget friendly, healthy and super easy to make. Use this versatile recipe as a way to clear out the fridge using your favorite toppings!

    Enjoy more of this cooking style with our chicken version as well!

    Rice Cooker Rice with Mushrooms and Chinese Broccoli with a spatula scooping into it.

    The perfect weeknight dinner

    If you’ve ever wanted to serve a huge pot of steaming hot food on the dinner table to impress the family, Mum’s Rice Cooker Rice with Mushrooms and Chinese Broccoli is just what you need.

    Trust me when I say it’s magnificent. Every spoonful comes packed with incredible texture, from the crunchy yet tender greens to the irresistibly meaty bite of each mushroom slice.

    This one pot wonder is so good that you can make it for weeknights or as part of a spontaneous weekend party where there’s just no time to duck out to the shops!

    The best part? It’s a set and forget recipe so you have more YOU time! Let it cook away and come back when it’s ready. Make it alongside our other no-brainer side dishes like Stir Fried Pea Shoots with Garlic and Steamed Three Colored Eggs (三色蒸水蛋) for a winning time saver banquet.

    There’s no losing out here, I say!

    Rice Cooker Rice with Mushrooms and Chinese Broccoli with a spatula scooping into it.

    Why this recipe works

    • The toppings are stir fried first to infuse deeper flavors.
    • Using firmer vegetables gives the dish a great snap crunchy texture.
    • Cooking the grains with hot water quickens the process so it becomes fluffy in a shorter amount of time.

    What you’ll need

    For the toppings

    Bowls of shiitake mushrooms, lion's mane mushrooms, burdock strips and brown rice alongside ginger and two bundles of Chinese broccoli.

    About the ingredients

    We used brown rice for this recipe, but you can use whichever you prefer. Just make sure to adjust the cooking times for the grains to become al dente.

    We get the lion’s name mushrooms and burdock strips from Asian vegetarian shops. If you can’t find them, just replace it with other favorite toppings.

    For the seasoning

    Dishes of salt, vegetable stock powder, pepper, vegetarian oyster sauce, light soy sauce, sesame oil and honey.

    About the sauces

    All the seasoning can be found in Asian supermarkets. If you can’t find any vegetarian oyster sauce, you can opt for a substitute.

    How to make this recipe

    Brown rice grains in water in a rice cooker.

    Wash the grains, then put them in the rice cooker with hot water, 1/2 tsp salt and 1 1/2 tsp vegetable stock powder. Set it to the ‘brown rice’ setting and cook until the water has dried up.

    Assorted mushrooms chopped into bowls.

    Meanwhile, cut the burdock strips and each mushroom into bite-sized pieces. Set aside for later.

    Chinese broccoli cut into segments and separated in two colanders with stems and leaves.

    Wash the greens 3 times in lightly salted cold water, then let them drip dry in a colander. Separate the stems and leaves and cut them into 3cm (1.2″) segments to leave aside.

    Chopped ginger in oil in a wok.

    Pour 1/2 cup oil in the pan on medium heat and add the ginger in to cook for 30 seconds or until fragrant.

    Sliced mushrooms in a wok.

    Pour in the sliced mushrooms and burdock. Cook on high heat for 3 minutes or until just brown.

    Seasoned sliced mushrooms in a wok.

    Season the ingredients with the vegetarian oyster sauce, light soy sauce, honey, pepper, 1/2 tsp vegetable stock powder and 1/2 tsp salt.

    Cooked mushrooms in a rice cooker.

    Pour the cooked ingredients into the rice cooker and close the lid as you work on the vegetables.

    Chinese broccoli stem segments in a wok with a wooden spoon.

    Add the remaining oil into the wok and keep the heat on high. Cook the stems for 2 minutes or until just beginning to soften.

    Chinese broccoli leaves in a wok with a wooden spoon.

    Toss in the leaves along with the remaining salt and chicken bouillon powder, then stir for 3 minutes or until cooked.

    Chopped Chinese broccoli in a rice cooker.

    Lay the greens over the mushrooms.

    Rice Cooker Rice with Mushrooms and Chinese Broccoli in a rice cooker.

    Stir the contents in the rice cooker and let it cook for another 10 minutes with the lid on, then serve immediately as is!

    Recipe FAQs

    Can I make this without a rice cooker?

    Yes, you can! Just follow Nagi’s recipe from RecipeTin Eats on how to cook brown rice, then prepare all the other ingredients in a pan. Put them all into a large pot and stir until well combined, then let it cook for another 5-10 minutes until the flavors have infused.

    Can I make it in an instant pot?

    Definitely! I would suggest using a little more water to stop it from burning. Let it cook for about 10 minutes with another 10 as natural release time. Fluff until the grains are separated, then add the toppings over it and mix well.

    Tips for the best results

    • Roast the grains. Before cooking, give the grains a light toast over the pan to infuse a smoky aroma that will carry through in the dish.
    • Marinate the toppings for at least 20 minutes. Besides the Chinese broccoli, the other toppings can develop extra flavor if they’re marinated in the seasoning. We do this with our Vietnamese Beef Salad (Bò Xào Xà Lách Xoong), Bò Lúc Lắc (Shaking Beef) and Gà Xào Sả Ớt (Spicy Lemongrass Chicken) for maximum taste.
    • Use the dehydrated mushroom variety. If you can get your hands on it, the dehydrated versions will give off the deepest flavors after being rehydrated.
    Rice Cooker Rice with Mushrooms and Chinese Broccoli in a bowl.

    Our favorite vegetarian dishes!

    • Cha Gio Chay (Spring Rolls) – Crispy on the outside and deliciously fluffy on the inside while fragrant with nutty taro.
    • Braised Bean Curd with Mushrooms – This is surely a comfort food perfect to have for dinner. Get your bite on some juicy shiitake and soft fried tofu.
    • Bun Chay (Noodle Salad) – When the weather gets hot, a noodle salad with fresh herbs and aromatic toppings is the best way to cool down.
    • Lo Han Jai (Buddha’s Delight 罗汉斋) – Grandma makes this every Lunar New Year, but there’s no reason why this incredible vegetable stew can’t be enjoyed more than once a year.
    • Mushroom and Chinese Cabbage Soup – Mum’s simple and humble soup is perfect for those busy weeknights!

    Want more home cooked recipes?

    Subscribe to our email list and be the first to get recipe updates as soon as they’re posted. You can also follow Wok & Kin on Instagram, Pinterest, Facebook and Twitter!

    Rice Cooker Rice with Mushrooms and Chinese Broccoli with a spatula scooping into it.

    Rice Cooker Rice with Mushrooms and Chinese Broccoli

    Rice Cooker Rice with Mushrooms and Chinese Broccoli turns everyday ingredients into a one pot dish. Clear out the fridge using your favorite toppings!
    5 from 4 votes
    Print Pin Rate
    Prep Time: 30 minutes
    Cook Time: 1 hour 20 minutes
    Total Time: 1 hour 50 minutes
    Servings: 8
    Calories: 266kcal
    Author: Jeannette

    Equipment

    • Rice cooker

    Ingredients

    For The Toppings

    • 315 g / 0.7 lb rehydrated shiitake mushroom
    • 200 g / 0.44 lb lion's mane mushroom (Mum gets it from the local Asian supermarket)
    • 2 bundles Chinese broccoli
    • 30 g / 0.07 lb ginger (finely chopped)
    • 165 g / 0.4 lb vegetarian burdock strip
    • 2 1/4 US cup brown rice
    • 2 1/3 US cup hot water (for cooking the grains)

    For The Seasoning

    • 1 1/2 tsp salt (or to taste; reserve 1/2 tsp for the rice)
    • 1 1/2 tsp vegetable stock powder (save 1/2 tsp for the rice)
    • 1 tsp pepper (or to preference)
    • 1 tsp honey (or to taste)
    • 2 tbsp sesame oil
    • 2 tbsp vegetarian oyster sauce
    • 2 tbsp light soy sauce (or to taste)
    • 2/3 US cup oil (save 1/2 cup for the mushrooms and the remaining for the greens)

    Instructions

    • Wash the grains, then put them in the rice cooker with hot water, 1/2 tsp salt and 1 1/2 tsp vegetable stock powder. Set it to the 'brown rice' setting and cook until the water has dried up.
    • Meanwhile, cut the burdock strips and each mushroom into bite-sized pieces. Set aside for later.
    • Wash the greens 3 times in lightly salted cold water, then let them drip dry in a colander. Separate the stems and leaves and cut them into 3cm (1.2") segments to leave aside.
    • Pour 1/2 cup oil in the pan on medium heat and add the ginger in to cook for 30 seconds or until fragrant.
    • Pour in the sliced mushrooms and burdock. Cook on high heat for 3 minutes or until just brown.
    • Season the ingredients with the vegetarian oyster sauce, light soy sauce, honey, pepper, 1/2 tsp vegetable stock powder and 1/2 tsp salt.
    • Pour the cooked ingredients into the rice cooker and close the lid as you work on the vegetables.
    • Add the remaining oil into the wok and keep the heat on high. Cook the stems for 2 minutes or until just beginning to soften.
    • Toss in the leaves along with the remaining salt and chicken bouillon powder, then stir for 3 minutes or until cooked.
    • Lay the greens over the mushrooms.
    • Stir the contents in the rice cooker and let it cook for another 10 minutes with the lid on, then serve immediately as is!

    Notes

    • Roast the grains. Before cooking, give the grains a light toast over the pan to infuse a smoky aroma that will carry through in the dish.
    • Marinate the toppings for at least 20 minutes. Besides the Chinese broccoli, the other toppings can develop extra flavor if they're marinated in the seasoning.
    • Use the dehydrated mushroom variety. If you can get your hands on it, the dehydrated versions will give off the deepest flavors after being rehydrated.
    • We used brown rice for this recipe, but you can use whichever you prefer. Just make sure to adjust the cooking times for the grains to become al dente.
    • Lion's name mushrooms and burdock strips come from Asian vegetarian shops. If you can't find them, just replace it with other favorite toppings.
    • All the seasoning can be found in Asian supermarkets. If you can't find any vegetarian oyster sauce, you can opt for a substitute.

    Nutrition

    Calories: 266kcal | Carbohydrates: 43g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 850mg | Potassium: 634mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 1mg
    Tried this recipe? Tag me TODAY!If you recreated this authentic recipe, I’d love to see it! Tag me on Instagram at @wokandkin.

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    « Mushroom and Chinese Cabbage Soup
    XO Sauce (XO 酱) »

    Reader Interactions

    Comments

    1. Anaiah says

      July 05, 2021 at 2:17 pm

      5 stars
      Loved everything about this rice cooker rice with delicious mushrooms and chinese broccoli. It was the perfect family night dinner and a great way to get our veggies in. The flavors were amazing!

      Reply
      • Jeannette says

        July 05, 2021 at 4:35 pm

        That’s great to hear, Anaiah!

        Reply
    2. Dannii says

      July 05, 2021 at 3:51 pm

      5 stars
      I love broccoli and rice for a simple side and this looks delicious. I love the seasoning in this.

      Reply
      • Jeannette says

        July 05, 2021 at 4:35 pm

        I’m glad you enjoyed it, Dannii!

        Reply
    3. Jamie H says

      July 05, 2021 at 4:58 pm

      My kids are going to love this recipe! It looks like such a great dinner idea!

      Reply
      • Jeannette says

        July 05, 2021 at 9:52 pm

        Thanks, Jamie! I hope you get to make it for your kids soon!

        Reply
    4. Anjali says

      July 05, 2021 at 5:29 pm

      5 stars
      I love how flavorful this recipe turned out to be! All of the spices in it made it taste so great!

      Reply
      • Jeannette says

        July 05, 2021 at 9:52 pm

        Thanks, Anjali! Glad you enjoyed it!

        Reply
    5. Beth says

      July 06, 2021 at 1:30 am

      5 stars
      This was such a delicious and very flavorful meal! My family and I absolutely loved this, and it turned out amazingly delicious! Will be making this again very soon!

      Reply
      • Jeannette says

        July 06, 2021 at 6:06 pm

        Thanks, Beth! I’m glad your family enjoyed it!

        Reply

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