Viral Rice Cooker Fried Chicken and Rice
One of my best friends recently threw a fried chicken party (Happy Birthday Samantha!) and went all out, catering a massive spread of fried chicken and all the fixings from Ezell’s. There was so much fried chicken that everyone went home with a generous share of leftovers. Staring at my take-home box, I was reminded
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 Cups Uncooked Jasmine Rice
- 2 Cups Water
- 2 -3 Pieces Leftover Fried Chicken (Preferably Dark Meat)
- 1 Tbsp Soy Sauce
- 1 Tbsp Chicken Bouillon
- 1 Piece Sliced Ginger
- 1 Tbsp Minced Garlic
- 1 Tsp Sesame Oil
- Green Onions
- Crispy Chicken Skin (Optional)
Instructions
- 1
Prepare the Rice:
- 2
Wash and rinse 2 cups of uncooked jasmine rice 3-4 times, or until the water runs mostly clear. Add the rice to your rice cooker
- 3
Pour in 2 cups of water and add 1 tablespoon of soy sauce, 1 tablespoon of chicken bouillon, a slice of ginger, 1 tablespoon of minced garlic, and 1 teaspoon of sesame oil. Stir well to ensure the seasonings are evenly distributed
- 4
Remove the skin from the fried chicken and set it aside for later. Place the chicken pieces on top of the rice
- 5
Cook: Set your rice cooker to the standard white rice mode and let it do its magic
- 6
Once the rice is done cooking, remove the chicken, debone it, and shred the meat. Add it back into the rice cooker and mix everything thoroughly
- 7
Crisp Up the Chicken Skin: (Optional)
- 8
While the rice is cooking, air fry the reserved chicken skin at 350°F for 2-3 minutes or until crispy. This will be used as a crunchy topping
- 9
Serve:
- 10
Scoop the chicken and rice into a bowl, then top with crispy chicken skin and chopped green onions. Enjoy!