One-Pot Rice Cooker Fried Rice Recipe
This One-Pot Rice Cooker Fried Rice is the easiest way to whip up a protein-rich, balanced meal with minimal effort and cleanup. Everything cooks together in your rice cooker—no wok needed. Loaded with lean protein, veggies, and whole-grain rice, it’s perfect for busy weeknights or meal prep and tastes like takeout without the extra calories.
- 1 cup uncooked brown rice
- 1½ cups water or low-sodium broth
- 200 g chicken breast or firm tofu, diced
- 2 eggs, lightly beaten
- 1 cup mixed frozen vegetables (peas, carrots, corn)
- 2 tablespoons low-sodium soy sauce or tamari
- 1 tablespoon sesame oil
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- 2 tablespoons chopped green onions
Main Ingredients
Instructions
- Step 1: Rinse brown rice; add to rice cooker with water or broth.
- Step 2: Add diced chicken or tofu, frozen vegetables, garlic, ginger, and soy sauce; stir to combine.
- Step 3: Close lid and cook on the regular/white rice setting.
- Step 4: About 5 minutes before finish, quickly pour beaten eggs over the top; close lid to steam-set.
- Step 5: When cooking completes, drizzle sesame oil and stir to mix egg, rice, and veggies evenly.
- Step 6: Top with chopped green onions and serve warm; add hot sauce or extra soy sauce if desired.
Notes
- Hands-off cooking—perfect for meal prep or multitasking.
- Brown rice adds fiber and a slower glycemic response.
- Tofu is a great vegetarian protein swap.
- Leftovers keep up to 4 days; reheat in microwave or skillet.
- Add shrimp, edamame, or extra veggies for variety.
Frequently Asked Questions
Can I use white rice instead of brown?
Yes—reduce liquid slightly and the cook time since white rice cooks faster.
Do I need to pre-cook the chicken?
No—small diced chicken cooks through perfectly with the rice.
Can I skip the egg?
Yes—though it adds protein and texture. Substitute tofu scramble if desired.
What if my rice cooker has no timer?
Use the basic white rice setting and check for doneness; add a few minutes if needed.