Rice Cooker Salmon and Egg Fried Rice Recipe
This comforting and flavorful Rice Cooker Salmon and Egg Rice is a simple one-pot meal perfect for busy days. Jasmine rice is cooked in a seasoned broth, topped with a fresh salmon filet, and finished with tender scrambled eggs. Garnished with green onions and optional toppings like furikake and chili flakes, this dish offers a delicious balance of savory, sweet, and umami flavors with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Rice Cooker
- Cuisine: Asian
Ingredients
Rice and Seasoning
- 1 cup uncooked jasmine rice (use a regular 1 cup measure, not the rice cooker cup)
- 1 1/4 cups water
- 2 tablespoons oyster sauce
- 1 tablespoon sweet soy sauce (can substitute with kecap manis or a mixture of soy sauce and brown sugar)
- 1/4 teaspoon white pepper
Main Ingredients
- 1 (120g) raw salmon filet
- 3 eggs, beaten
Toppings (optional)
- Chopped green onions
- Furikake seasoning
- Fried shallots
- Chili flakes or chili sauce
Instructions
- Rinse the rice: Rinse and drain the uncooked jasmine rice several times with cool water until the water runs clear, about 3 to 4 rinses, to remove excess starch and prevent clumping.
- Prepare seasoning liquid: In a measuring cup, mix together the water, oyster sauce, sweet soy sauce, and white pepper thoroughly to create a flavorful cooking broth.
- Add rice and liquid to rice cooker: Place the drained rice into the rice cooker pot, then pour in the seasoned liquid evenly over the rice.
- Place salmon on rice: Lay the raw salmon filet on top of the rice in the rice cooker, making sure it rests evenly.
- Cook the rice and salmon: Close the rice cooker lid and start the cooking cycle. Cook as you normally would for jasmine rice until the rice cooker indicates completion.
- Scramble the eggs: While rice is cooking, beat the eggs well in a bowl, making sure they are mixed uniformly.
- Add eggs to cooked rice: Once cooking is done, open the rice cooker and pour the beaten eggs over the hot rice and salmon. Close the lid and let the residual heat gently cook the eggs for 5 to 10 minutes, until set.
- Fluff and mix: Use a spoon or chopsticks to break up the salmon and scramble the eggs lightly while fluffing the rice, ensuring the ingredients are evenly combined.
- Serve and garnish: Serve immediately, topping with chopped green onions, furikake, fried shallots, chili flakes, or chili sauce as desired for additional flavor and texture.
Notes
- For a sweet soy sauce substitute, use kecap manis or mix soy sauce with a little brown sugar to replicate the sweet, thick consistency.
- Rinsing the rice well is essential for fluffy, non-sticky rice.
- If your rice cooker does not have a keep-warm setting, be careful not to overcook the eggs when letting them set on warm rice.
- Adjust chili flakes or sauce to taste depending on desired spice level.
- For a dairy-free, gluten-free option, ensure oyster sauce and soy sauce alternatives are certified gluten-free and allergen-friendly.
