America's most popular Chinese dish. A great way to use up left over rice, meat, chicken and vegetables.

                     2 tbs oil

                    1 small onion, diced

                    1 clove garlic

                    1/3 c sliced mushrooms

                    6 water chestnuts, sliced

                    1/3 c frozen peas, thawed and drained ( I used fresh edible pod peas)

                    3 c cooked rice, cold

                    ½ c diced cooked chicken or pork

                    fresh ground black pepper to taste

                    2 tbs soy sauce

                    1 tbs oil

                    2 eggs beaten

                    1 scallion with green top, finely chopped

Stove top method

Heat oil in cast iron or nonstick pan and stir fry onions and garlic until onion is limp and golden, about 2 minutes.

Add mushrooms, water chestnuts, peas, stir-fry 2 more minutes.

Add rice, and stir until well mixed with vegetables and rice is hot.

Add meat, black pepper, and soy sauce. Stir until hot. 

Push rice to one side of pan, add 1 tbs oil. Pour in beaten eggs. Allow eggs to start to set before blending with rice mixture.

After blending eggs into rice mixture, add chopped scallion and mix for about 1 minute.

Serve immediately.

Serves 4

Using the Automated Stir Cooking Pot

I found this recipe was even easier to make in the automated stir cooker.

Press power to preheat unit.

Program for 2 or 3 minutes add oil, onions and garlic. Press start.

When complete, program for 2 minutes, add mushrooms,water chestnuts, and peas. Press start.

Set for 1 minute add rice. Press start.

Set for 1 minute add meat, pepper and soy sauce. Press start. 

Pour contents into a serving dish with a lid.

Add oil, set for 2 minutes, press start and pour in eggs.

When eggs are just starting to set( about 20 to 30 seconds), return rice mixture to pot and let pot stir the egg mixture into the rice. When well mixed at about the 1 minute mark add chopped scallions and finish the time. 

Pour contents back into serving dish, and serve immediately.

Serves 4

We all love the scoop of rice we get at a Chinese restaurant.  Its slightly sticky, so you can eat it with chopsticks, but not as sticky as the Japanese rice that they use for sushi.  They achieve this by cooking a blend of rices, a mix of long grain, medium grain and jasmine.  The long grain provides the texture, the jasmine the fragrance, and the medium the stickyness.

Another thing you might notice is that the rice you get in the Chinese restaurant is usually not salted. The rice is a balance for the more seasoned,  salted dishes that are served with it.

The blend or mixuture we found worked well for us to achieve this quality is:

                      1/2 cup long grain rice

                      1/4 cup  medium grain rice

                      1/4 cup jasmine rice.

                      1 3/4 cup water

Rince rice well in 3 or 4 changes of water, drain well and add to rice cooker pan.  Add 1 3/4 cup of water ( salt if desired) and allow rice to soak for 15 minutes before starting the cooking process.

If using a cook-hold rice cooker:   Place all ingredients in cooking pot, stir, cover and turn on. When cooker shuts off, fluff the rice with a fork, replace the cover and let steam for 10 minutes before serving. 

If using a rice steamer:  Fill water resevoir in steamer. Place all ingedients in rice cooking container, gently stir, then place container in steamer basket. Setv timer for 30 minutes. Test a few grains, if not quite done add a few minutes to timer until it is to your liking.  When done, fluff with fork , and replace cover to steam for 10 minutes before serving.

Please not: the container with the rice is not covered just the steamer unit itself is covered.

Great rice to serve with spicy foods.

                1 cup long grain Jasmine rice

                2 cups canned coconut milk

                ¼ tsp. ground cardamom

                ½ tsp. Coriander

                ¼ tsp salt

                garnish optional: fresh basil or cilantro leaves

Best made in an On/Off or Cook & Hold rice cooker.

Add all ingredients to pot except garnish. Stir and cover. Turn on rice cooker.

When rice cookers shuts off ( about 20 minutes)or switches to warm setting, allow to stand for 10 minutes more to steam before serving.

If using a rice steamer:

It takes a little longer to cook rice when using a steamer. Fill bottom of steamer with water according to appliance instructions.

Place ingredients ( except garnish) in rice cooker container and place in steamer basket/tray.

Do not cover the rice container but do cover the steamer unit with lid.

If unit has a timer, set for 30 minutes. Check carefully after 30 minutes, to see if rice is done, if not add a little more time ( 5 minutes at a time).

When done, turn of steamer and let rest for 10 minutes before serving.

Awesome with chicken or fish.

                    1 cup long grain rice

                    1 ¾ cups of water

                    ½ tsp salt ( optional for low sodium diets)

                    zest of 1 lemon

                    1 tbs. Lemon juice

                    ½ tsp dried dill weed or 1 to 1 ½ tsp fresh dill weed

                    1 tsp dried parsley or 1 tbs. Fresh parsley

                    2 tbs. butter cut in pieces

Using an On/off rice cooker or cook-hold rice cooker:

Some people recommend spraying rice cooker container with cooking spray.

Add all ingredients into cooker, stir to combine. Replace lid and turn on. Takes about 20 minutes.

Rice cooker will either shut off or cycle to keep warm setting. Allow to stand covered for an additional 10 minutes to finish steaming.

Using a Rice steamer:

Fill steamer resevoir with water. Add all ingredients to the rice container, stir gently, and place in steamer basket. Cover the steamer with lid. ( do not cover the rice container } 

It takes a little longer to steam rice. So set timer for 30 minutes. After time is up, carefully check to see if the rice is done. Add a few minutes if not ( 5 minutes at a time). When done to your liking, turn off steamer, and let rest for 10 minutes. You can now serve your lemon and dill rice mixture in a serving bowl.