Kotori rainbow fried rice

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Yum Asia Rainbow fried rice in a yum asia rice cooker

A colourful lazy day recipe that even the most inexperienced cooks can accomplish

AuthorHungry PandaCategory, , DifficultyBeginner

Yields2 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins

INGREDIENTS
 1 rice measuring cup jasmine rice
 1 tbsp onions or shallots, minced
 1 tsp garlic, minced
 2 tbsp carrots, diced
 2 tbsp broccoli, chopped
 2 tbsp cherry tomatoes, halved or quartered
 2 tbsp sweet corn
 2 tbsp cauliflower, chopped
 100 g tofu (boneless chicken breast or thighs, diced, or protein of choice optional for non vegetarian version)
 1 eggs
 1 stalks spring onions, for garnish
SEASONING SAUCE
 ½ tbsp light soy sauce
 ¼ tbsp dark soy sauce
 ¼ tbsp oyster sauce
 drop of sesame oil
 pinch of ground pepper (white or black)

HOW TO MAKE
1

Add the rice to the Kotori inner bowl and fill with water to the LONG GRAIN water level 1 line.

2

Add onions and garlic to the rice, and stir through.

3

Add to the top of your rice a rainbow of vegetables which includes your choice: carrots, broccoli, cherry tomatoes, corn, cauliflower.

4

Add the tofu or diced chicken at this point if you are using (or any other protein).

5

Add beaten raw egg to the top, put the lid in place. Select the LONG GRAIN function and press START.

6

While the rice is cooking you can make the seasoning sauce by combining the ingredients in a bowl.

7

Once the rice is cooked immediately remove the lid – careful of hot steam/excess water! Pour in the sauce, and stir through with the rice paddle to combine everything together while still hot.

8

Garnish with spring onions. Serve and enjoy

Ingredients

INGREDIENTS
 1 rice measuring cup jasmine rice
 1 tbsp onions or shallots, minced
 1 tsp garlic, minced
 2 tbsp carrots, diced
 2 tbsp broccoli, chopped
 2 tbsp cherry tomatoes, halved or quartered
 2 tbsp sweet corn
 2 tbsp cauliflower, chopped
 100 g tofu (boneless chicken breast or thighs, diced, or protein of choice optional for non vegetarian version)
 1 eggs
 1 stalks spring onions, for garnish
SEASONING SAUCE
 ½ tbsp light soy sauce
 ¼ tbsp dark soy sauce
 ¼ tbsp oyster sauce
 drop of sesame oil
 pinch of ground pepper (white or black)
Kotori rainbow fried rice
IngredientsDirections

You can really get creative with your rainbow medley of vegetables. Just bear in mind that leafy veg cook quicker and so only need adding 5 minutes before the end of cooking. Cutting difficult protein and/or hard veg into smaller pieces helps it cook through more easily.