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.
Prep time: 15 minutes
Cooking time: about 20 minutes (depending on the cooking cycle of your rice cooker)
- 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
- chopped spring onion
- sesame seeds
- furikake seasoning
- fried shallots
- chilli sauce or flakes
- 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.