This salmon and egg rice is easy, satisfying, and 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 college students! It's another one-pot meal you're going to love.
Rinse and drain uncooked rice a few times with cool water until the water is not cloudy, about 3-4 times.
In a measuring cup, combine the water, oyster sauce, sweet soy sauce, and white pepper. Mix well.
Add drained rice and seasoned liquid to the rice cooker pot.
Lay salmon filet on rice. Close rice cooker lid and cook as normal.
In a bowl, scramble the eggs well.
Once rice is cooked, add scrambled eggs to the rice cooker pot and close the lid, letting it heat for another 5-10 minutes.
Use a spoon or chopsticks, break up the salmon and eggs while fluffing the rice to mix the ingredients well.
Serve immediately and top with chopped green onions, sesame seeds, furikake, chili sauce, etc., if desired.
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 best results.
If you have a rice cooker with multiple buttons, use the normal rice cook setting. Depending on the model of your rice cooker, the cooking time may vary.
Pay attention to when the button pops or your rice cooker is done cooking the rice so you can add the scrambled eggs right away.
When pouring the scrambled eggs into the rice cooker, replace the lid quickly so as not to lose too much of the residual heat.
If the egg is not done enough to your liking after letting it cook in the residual heat of the rice cooker, push the button on the rice cooker once more to bring the heat up again for a few minutes.
Alternative Cooking Method:
Cook the 1 cup rinsed rice with water and salmon but without the sauces and seasonings.
Cook three scrambled eggs in a pan until soft-set.
Once rice is cooked, add the oyster sauce, sweet soy sauce, and white pepper and stir well,
Mix in the scrambled eggs.
Use broth instead of water to add more flavor to the rice.
If you do not have sweet soy sauce, substitute 1:1 with regular soy sauce and add sugar or honey, using a ratio of 1 tablespoon soy sauce to 1 teaspoon sweetener. Adjust the amount of sweetener to taste.
Adjust the oyster sauce, sweet soy sauce, and white pepper to taste.
This can easily be made with fresh salmon, leftover cooked salmon, or half a tin of canned salmon.
If you want veggies, add frozen peas and carrots to the rice cooker at the same time as the scrambled eggs and let them heat through.
Store leftovers in a sealed container in the fridge. Microwave to reheat.
Double or triple the recipe for a crowd or for planned weekly meals. You can also freeze it!