Crammed with flavours, umami, and spicy. The best part is, you can customise this recipe to your heart’s desire as it is incredibly versatile. All you need is a few simple ingredients, and this recipe can be made all in a rice cooker.
AuthorHungry PandaDifficultyBeginnerChop up the vegetables and in a small jar whisk or shake together the gochujang sauce, soy sauce, toasted sesame oil and honey.
Add the oil to your rice cooker inner bowl and use the REGULAR, SLOW COOK, WHITE RICE or similar function to heat it up.
Add the onion, carrots, celery, bell pepper, and sauté until softened, about 5-10 minutes. Add the minced garlic and quickly stir-fry until fragrant, 1 minute or so. Add the peas.
Remove all the veg to a bowl. Add another little swish of oil and add the egg. Don’t touch it, let it bubble and cook up into a thin pancake shape.
Once it is mostly cooked use your spatula to chop it up into pieces. Remove it to the bowl with the veggies.
Add a little more oil and add the previously cooked rice to the inner bowl. Mix the rice grains with the oil to get each grain evenly coated.
Return the veg and eggs to the bowl with the rice. Drizzle in the sauce and then toss everything to combine well.
Season with some cracks of black pepper. Top with protein (if using see Handy Tip), spring onions, sesame seeds, sriracha sauce, kimchi and cashews, if desired!
Ingredients
Directions
Chop up the vegetables and in a small jar whisk or shake together the gochujang sauce, soy sauce, toasted sesame oil and honey.
Add the oil to your rice cooker inner bowl and use the REGULAR, SLOW COOK, WHITE RICE or similar function to heat it up.
Add the onion, carrots, celery, bell pepper, and sauté until softened, about 5-10 minutes. Add the minced garlic and quickly stir-fry until fragrant, 1 minute or so. Add the peas.
Remove all the veg to a bowl. Add another little swish of oil and add the egg. Don’t touch it, let it bubble and cook up into a thin pancake shape.
Once it is mostly cooked use your spatula to chop it up into pieces. Remove it to the bowl with the veggies.
Add a little more oil and add the previously cooked rice to the inner bowl. Mix the rice grains with the oil to get each grain evenly coated.
Return the veg and eggs to the bowl with the rice. Drizzle in the sauce and then toss everything to combine well.
Season with some cracks of black pepper. Top with protein (if using see Handy Tip), spring onions, sesame seeds, sriracha sauce, kimchi and cashews, if desired!
Notes
For a non veggie version you can add protein such as shrimp, tofu, edamame, fried egg,
chicken, pork or beef. Adjust the amount of gochujang used according to how spicy you want your rice to be