Rice Cooker Salmon and Egg Rice
This salmon and egg rice is easy, satisfying, and delicious...and it's all cooked up in your rice cooker! It makes for an easy comforting meal, is great for packed lunches, and is a must-know for college students! It's another one-pot meal you're going to love.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup uncooked jasmine rice ((use a regular 1 cup measure and not the cup that comes with your rice cooker))
- 1 1/4 cups water
- 2 tablespoons oyster sauce
- 1 tablespoon sweet soy sauce ((see Recipe Notes below for substitution))
- 1/4 teaspoon white pepper
- 1 120g raw salmon filet
- 3 eggs, (beaten)
- Chopped green onions
- Furikake seasoning
- Fried shallots
- Chili flakes or sauce
Instructions
- 1
Rinse and drain uncooked rice a few times with cool water until the water is not cloudy, about 3-4 times.
- 2
In a measuring cup, combine the water, oyster sauce, sweet soy sauce, and white pepper. Mix well.
- 3
Add drained rice and seasoned liquid to the rice cooker pot.
- 4
Lay salmon filet on rice. Close rice cooker lid and cook as normal.
- 5
In a bowl, scramble the eggs well.
- 6
Once rice is cooked, add scrambled eggs to the rice cooker pot and close the lid, letting it heat for another 5-10 minutes.
- 7
Use a spoon or chopsticks, break up the salmon and eggs while fluffing the rice to mix the ingredients well.
- 8
Serve immediately and top with chopped green onions, sesame seeds, furikake, chili sauce, etc., if desired.