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Rice Cooker Fried Rice
🛒 Quick Ingredients
📋 Complete Ingredients List
💡 Pro tip: Tap items to check them off as you prep!
- 3 cups cooked white rice (preferably day-old)
- 2 large eggs, beaten
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 2 green onions, chopped
- 1/4 teaspoon white pepper
- Salt to taste
🍳 Quick Cooking Steps
If using fresh rice, cook it in the rice cooker and let it cool completely
Add vegetable oil to the rice cooker and press 'COOK'
Once heated, add beaten eggs and scramble until just set
Remove eggs and set aside
Add onions and garlic to the rice cooker and cook until fragrant
Add frozen vegetables and cook until thawed
Add cooked rice, breaking up any clumps
Pour in soy sauce and sesame oil, stirring well to combine
Add scrambled eggs back to the rice cooker
Season with white pepper and salt to taste
Stir occasionally until rice is heated through and slightly crispy
Garnish with chopped green onions before serving
🔧 Kitchen Tools & Equipment
📋 Complete Tools List
- Rice cooker
- Wooden spatula or rice paddle
- Measuring cups and spoons
- Cutting board
- Sharp knife
- Small bowl for beating eggs
- Serving bowl
⚡ Quick Cooking Tips
Use brown rice for a healthier version
Add diced chicken, shrimp, or tofu for extra protein
Try different vegetable combinations like bell peppers and mushrooms
Use fish sauce or oyster sauce for additional umami flavor
Add kimchi for a Korean-inspired version
Include diced pineapple for a tropical twist
Sprinkle with furikake or seaweed for extra flavor
📊 Nutrition Facts
🔥 Time to Burn Calories
Walking 45min, Running 25min, Cycling 35min
📦 Storage & Meal Prep
🥶 Storage Instructions
- Store in an airtight container in the refrigerator for up to 4 days Keep away from strong-smelling foods in the fridge Make sure rice is completely cool before storing
🔥 Reheating Tips
- Reheat in rice cooker on 'COOK' setting with a splash of water Stir halfway through reheating to ensure even heating Can be microwaved for 1-2 minutes, stirring halfway through
⏰ Make Ahead Tips
- Use leftover or day-old rice for best results Chop vegetables and store in airtight container up to 2 days ahead Beat eggs and store in covered container up to 24 hours before cooking
❄️ Freezing Guide
- Cool completely before transferring to freezer-safe containers Can be frozen for up to 2 months Thaw overnight in refrigerator before reheating
🍽️ Serving Suggestions
- Serve hot with additional soy sauce on the side Pair with Asian-style soup for a complete meal Add sriracha or chili oil for extra heat Serve with steamed vegetables on the side Garnish with extra green onions and sesame seeds
⚠️ Common Mistakes
- Using freshly cooked rice instead of day-old rice Not breaking up rice clumps before frying Adding too much soy sauce making the rice too wet Overcrowding the rice cooker Not stirring frequently enough during the frying process
🎨 Recipe Variations
- Thai-style: Add fish sauce, lime juice, and Thai basil Chinese-style: Include Chinese sausage and green peas Japanese-style: Mix in furikake and pickled vegetables Indonesian-style: Add sweet soy sauce and shrimp paste Korean-style: Include kimchi and gochugaru
❓ Quick Cooking Q&A
Day-old rice works best as it's drier, but fresh rice can be used if spread out to cool and dry for an hour.
Ensure your rice cooker is hot enough and don't overcrowd it. Stir occasionally to allow rice to contact the cooking surface.
Yes, but cook in batches to ensure proper frying and avoid overcrowding.
Medium to long-grain white rice is traditional, but any rice variety will work.
Simply omit any meat and add more vegetables or tofu for protein.
Yes, brown rice works well but may need slightly more oil to prevent sticking.
Use day-old rice and don't overcook. Keep stirring throughout the cooking process.
Yes, diced chicken, shrimp, or tofu work well. Add them after cooking the eggs.
While sesame oil adds authentic flavor, you can use all vegetable oil instead.
Total time is about 40 minutes including prep and cooking.
Yes, add sriracha, chili oil, or red pepper flakes to taste.
Traditional mixed vegetables work well, but you can use any combination you prefer.
Not by default, but can be made gluten-free using tamari instead of soy sauce.
Yes, thaw completely and break up any clumps before using.
Store in an airtight container in the refrigerator for up to 4 days.