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Nutrition Facts
Serving Size 1 (754g) Recipe makes 2 servings
Calories 1460
Calories from Fat 588		(40%)
Amount Per Serving		%DV
	Total Fat 65.4g	100%
	Saturated Fat 20.5g	102%
	Monounsaturated Fat 28.6g
	Polyunsaturated Fat 9.5g
	Trans Fat 0.0g
Cholesterol 85mg		28%
Sodium 2886mg		120%
Potassium 921mg		26%
Total Carbohydrate 177.9g		59%
	Dietary Fiber 8.2g	32%
	Sugars 2.7g
Protein 36.4g		72%
detailed view... how is this calculated?

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Rice Cooker Fried Rice

Recipe #183349 | 30 min | 10 min prep | add private note

⁽¹⁵⁾ RATE IT NOW Print Recipe

By: Chef #345597
Aug 27, 2006

Everyone knows that Rice Cookers are convenient and save time, but did you know you can cook almost anything in them? Even Fried Rice. Try this simple, fast delicious recipe that will have you craving for more. I often make this dish for bbq's and it is ALWAYS a BIG HIT.

SERVES 2 -4 (change servings and units)

Ingredients

2 cups rice
2 cups beef stock
1 tablespoon oil (flavoured infused oil works very well)
250 g bacon (cut into strips)
1 onion (sliced)
1 teaspoon minced garlic
1 cup frozen mixed vegetables (corn kernels and peas will do)
2 tablespoons soy sauce

Directions

1
Turn Rice Cooker onto cook.
2
Add oil, bacon, onion and garlic to Rice Cooker.
3
Stir frequently until onion is soft.
4
Add rice to Rice Cooker and coat in oil.
5
Add frozen vegetable and beef stock and mix well.
6
Place lid on Rice Cooker and let it do its thing.
7
When finished mix in Soy Sauce and stir.
8
Serve.

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Browse similar recipes by category

Course > Side Dishes
Main Ingredient > Pasta, Rice & Grains > Rice
Preparation > Time to Make > < 30 mins
Preparation > Simple
Preparation > Equipment
Preparation > Number of Servings > For 1 or 2

Featured Reviews for This Recipe

From: ActivelyWaiting

On Jun 17, 2009

This was a great method for fried rice. This was the third recipe for fried rice I have tried and the only one that has really turned out well. I used chicken stock since that is what I had on hand, and omitted the bacon. I added a couple of eggs and some leftover beef and it tasted great!

1 person found this review helpful

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From: Chef #712893

On Apr 13, 2009

I'm not sure if it was the rice cooker method or if it was incorrect measurement but 2 cups of beef broth wasn't enough to cook the rice through. It needed longer to cook and more liquid. When I first tasted it, the flavor wasn't good until adding the soy sauce which gave it a little more kick except my husband liked it better without the soy sauce. My almost three year old loved it. Next time I'll follow instructions by the rice cooker and maybe coat the rice in oil before hand in a skillet to see if that helps the rice cooker method work better.

0 people found this review helpful

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From: PharmDoni

On Apr 10, 2007

My family really "ate this up"! I used about 1/4 the bacon and I had to add some water and reset my cooker at the end because the rice was still a little crunchy. I also cooked 2 eggs in the cooker before I did anything else and set it to the side then mixed them in at the very end. Great recipe and use of my rice cooker.

3 people found this review helpful

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From: CraftScout

On Jan 31, 2009

This was tasty, but I trusted the recipe, and I probably shouldn't have. The cups of rice listed should probably be the measuring cup that came with my rice cooker, not an actual measuring cup; while the cups for the beef stock probably is an actual measuring cup. I used short grain rice, hoping it would cook appropriately, but it was still crunchy after the first pass. While I loved the convenience (and smell) of cooking the bacon and onions and garlic in my rice cooker, it didn't really work very well. I would probably go ahead and saute in a frying pan first and then put it in my rice cooker. The flavor was kind of bland, also. All of that aside, I think this is a great idea and I will probably play around until we find something that works for our family. Thank you for posting!