Rice Cooker Rice with Mushrooms and Chinese Broccoli

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!

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!

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

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

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

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!

Recipe FAQs

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.

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!

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