Easy one pot rice cooker recipe: Kimchi fried rice

Today’s recipe was brought to you by a ruptured disc in my back making it hard to stand without pain for long, and leftover kimchi in the fridge that nobody was eating. The recipe was inspired by Cook with Dana and is the second “one pot rice cooker” recipe after my first, which was the rice cooker fried rice recipe which I still make regularly.

So anyway I had to aim to make today’s meal extra fast with as little standing around in the kitchen as possible, no chopping or washing up, so here we go. You can do this in a mini rice cooker like I have, or a full sized one. It is literally just a few ingredients combined and there is no babysitting of the stove, the rice cooker does it all. It turned out very well for such a simple recipe. Serve as a side dish (this is great with chicken wings or slow cooker meatloaf!) or serve as is for a vegetarian meal. Makes about 4 portions if having by itself. 

Ingredients

2 cups of uncooked rice. I used basmati because it’s all I had but technically a medium grain rice would be more traditional. 
Water, enough to fill to the 2 cup line in the rice cooker
1 Stock cube (optional)
1 tablespoon soy sauce (or fish sauce)
1/2 cup frozen peas because I need to add peas to everything
Kimchi. I used about two tablespoons but wish I had added more, it was great in the rice. 

Method

Rinse the uncooked rice
Combine rinsed rice and all other ingredients in the rice cooker
Turn on the rice cooker
(Optional) Set a timer for ten minutes to check on it and give it a gentle stir

If you need to reduce sodium levels, use a reduced salt stock cube as well as soy sauce.

Macro Ratios

• Carbohydrates: 85%

• Fat: 3%

• Protein: 12%