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Friday, 10 March 2017

Rice Cooker Kimchi Luncheon Meat Rice 电饭锅午餐肉韩国泡菜饭


I tried not to cook on weekends, but I was also lazy to went out to buy our lunch 😌 So I just looked for readily available ingredients in the kitchen, and used the easiest method to prepare the lunch - by using a rice cooker and an oven toaster to prepare the kimchi rice. This minimised​ the kitchen utensils involved, which also meant I have less washing to do 😀🍽🚰

I tried to sneak in as many vegetables as possible to this one-pot rice cooker meal. Besides the rice and kimchi, it has also shiitake mushroom, carrot, potato, Japanese cucmber, spring onion and green coriander. The protein would come from the luncheon meat and omelette. Not very healthy, but quite appealing and yummy 😬




Ingredients
1.5 cup long grain rice
1 packet Korean sliced kimchi, 150g
1 small can luncheon meat, 100g
1 egg
1 onion, chopped

1 tsp fried onion crisp
2 cloves garlic, chopped
1 tbsp diced carrot
3 dried shiitake mushrooms, soaked & julienned *
1 medium size potato, diced 
~ 300g water

1 cube chicken stock, low salt

Salt & sugar to taste

* Keep the mushroom water for later use.


Garnishing
2 tbsp Japanese cucumber, diced
1 tbsp spring onion, cut
Some green coriander leaves



Directions
1. Rinse and soak rice for about 20 to 30 minutes. Set aside.



2. Dice luncheon meat and bake in an oven toaster set at 200°C for about 10 to 15 minutes, or till lightly brown. Set aside in the oven toaster.



3. Cut kimchi into bite size using a pair of kitchen scissors.

If you prefer a little sweetness in the kimchi, add about 2 tsp of raw sugar to it and mix well. Set aside.



4. Peel potato and dice. Soak in salt water for about 20 minutes.



5. Before cooking, drain away the water from the rice.



6. Beat an egg with 1 tsp of fresh milk, 1/4 tsp light soya sauce and a little pepper powder.



7. Turn on the "Steam" function of the rice cooker. Pour about 2 tsp of oil into the rice cooker pot. 



When the countdown​ timer starts counting, pour in the beaten egg.


Transfer the omelette to a plate when it turns golden.



8. Pour another teaspoon of oil into the rice cooker pot, and add in chopped garlic and fried onion crisp. 

When the garlic turns golden, pour in the chopped onion.

When the onion turns translucent, pour in the carrot, kimchi, mushrooms, and potato. Stir-fry for about 2 minutes.







9. Turn off the "Steam" function, then pour the rice in. Followed by the mushroom water and about 300ml of water.







10. Stir well, then add in the chicken stock cube, salt and sugar to taste. Blend well.





11. Turn on the "Quick Cook" function, close the lid and start the rice cooking process.


When the cooking process ends, let the rice sit in the rice cooker for about 10 minutes.



After 10 minutes, use a spatula to loosen the rice. Close the lid and let the rice stay for another 10 to 15 minutes. This allows the rice grains to dry up 🍚



12. Cut Japanese cucmber into small cubes, cut the omelette into julianned strips,  and sprinkle on the rice with spring onions and green coriander before serving. Don't forget the luncheon meat in the toaster oven 😬



Enjoy the rice warm 🍚🍛😀



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