This salmon and egg rice dish is easy, satisfying, 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 uni students. It’s another one-pot meal you’re going to love.
Serves: 2
Prep time: 15 minutes
Cooking time: about 20 minutes (depending on the cooking cycle of your rice cooker)
Ingredients:
- 1 raw salmon fillet (about 120g)
- 1 cup uncooked jasmine rice
- 1¼ cups water
- 2 tbsp oyster sauce
- 1 tbsp sweet soy sauce
- ¼ tsp white pepper
- 3 eggs
To garnish: - chopped spring onion
- sesame seeds
- furikake seasoning
- fried shallots
- chilli sauce or flakes
Method:
- Rinse and drain the uncooked rice a few times with cool water until the water is no longer cloudy, about 3–4 times.
- In a measuring cup, combine the water, oyster sauce, sweet soy sauce and white pepper. Mix well.
- Add the drained rice and seasoned liquid to the rice cooker pot.
- Lay the salmon fillet on top of the rice. Close the rice cooker lid and cook as normal.
- In a bowl, whisk the eggs well.
- Once the rice is cooked, add the beaten eggs to the rice cooker pot and close the lid, letting it heat for another 5–10 minutes.
- Using a spoon or chopsticks, break up the salmon and eggs while fluffing up the rice to mix the ingredients together.
- Serve immediately and top with chopped spring onion, sesame seeds, furikake seasoning, fried shallots and/or chilli sauce/flakes, if desired.
Alternative cooktop method:
- In a large pot, cook the 1 cup rinsed rice with the water and salmon but without the sauces and seasoning.
- Once the rice is cooked, add the oyster sauce, sweet soy sauce and white pepper and stir well.
- Cook the beaten eggs in a pan until soft-set.
- Mix in the scrambled eggs with the rice and garnish as desired.
Recipe notes:
- Use a regular 1 cup measure for measuring the uncooked rice; do not use the plastic cup that comes with your rice cooker.
- Use jasmine (long-grain) or pearl rice for the best results.
- If you have a rice cooker with multiple buttons, use the normal rice cooking setting. Depending on the model of your rice cooker, the cooking time may vary.
- Pay attention to when your rice cooker is done cooking the rice so that you can add the scrambled eggs right away.
- When adding the beaten eggs to the rice cooker, quickly replace the lid so as not to lose too much residual heat.
- Use broth instead of water to add more flavour to the rice.
- Adjust the oyster sauce, sweet soy sauce and white pepper to taste.
- This recipe can easily be made with fresh salmon, leftover cooked salmon or even half a tin of canned salmon.
- If you would like to include veggies, add some frozen peas and carrots to the rice cooker at the same time as the beaten eggs and let them heat through.
- Store any leftovers in a sealed container in the fridge. Microwave to reheat.
- Double or triple the recipe for a crowd or for weekly planned meals. You can also freeze it!
- For detailed instructions – with images – on how to make this dish, check out the recipe on my website.
For more awesome recipes like this, like Foodie on Facebook and visit my blog, A Day in the Kitchen
