Ricecookerstirfriedricechinesestyle Recipes

Steps:

• Turn Rice Cooker onto cook.
• Add oil, bacon, onion and garlic to Rice Cooker.
• Stir frequently until onion is soft.
• Add rice to Rice Cooker and coat in oil.
• Add frozen vegetable and beef stock and mix well.
• Place lid on Rice Cooker and let it do its thing.
• When finished mix in Soy Sauce and stir.
• Serve.

Steps:

• Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
• Allow wok to cool slightly.
• Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
• Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
• Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
• Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
• Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
• Set out additional soy sauce on the table, if desired.

Steps:

• Heat about 1 tbsp of the oil in a large skillet (non-stick works best).
• Add cabbage, carrot, onion, ginger and garlic and stir fry about 5 to 7 minutes or until tender crisp.
• Transfer to a bowl to keep warm.
• Heat remaining 2 tbsp oil in the same skillet and add the rice and meat slivers, cook stirring constantly about 2 to 5 minutes or until hot.
• Reduce heat to medium and push the rice out to the edge of the pan to make a large well.
• Pour in the eggs.
• Cook 2 or 3 minutes without stirring until almost set.
• With a spoon or other utensil, break the eggs into small pieces and mix into the rice.
• Return the vegetables to the pan, season with black pepper and add the soy sauce.
• Toss about 1 or 2 minutes to heat through.
• Sprinkle the green onions over the top and serve.
• Makes 4 generous servings.

Steps:

• Add all ingredients to the rice cooker bowl, stir and turn to cook. Watch the liquid level near the end of the cooking time, as you may want to add a little more water. When the rice cooker switches to 'warm', fluff with a paddle. It can sit on 'warm' if you are not ready to serve.
• I add all the ingredients at once and let the rice cooker do its thing. If you want the vegetables to have more crunch, add them about 10 minutes after you turn the rice cooker on.
• You could easily modify this recipe by adding steamed vegetables, or diced cooked chicken for the carnivores.
• The number of servings depend on how many other dishes you have; for us it makes 3 servings as a side with one other dish, but if you have two other dishes I would say you could get 4 servings out of this.