Rice Cooker Rice with Mushrooms and Chinese Broccoli

5 from 4 votes

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!

Prep Time30

Cook Time1 20

Total Time1 50

Course: Breakfast, Dinner, Lunch

Cuisine: Asian, Chinese

Servings:

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