This easy Rice Cooker Fried Rice is fluffy, savoury, and packed with vegetables and tofu (or your choice of protein!) - all made in one pot, with zero stir-frying required. It’s the perfect hands-off meal for busy days, giving you that takeout-style flavour with minimal effort and cleanup.
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Why You'll Love This Recipe
This rice cooker version of fried rice gives you all the flavour and comfort of takeout - without ever touching a pan. It’s quick, satisfying, and totally fool-proof.
- Completely hands-off - your rice cooker does all the work.
- Healthy, wholesome, and balanced with grains, protein, and veggies in every bite.
- Great for using up leftover ingredients in the fridge.
- Light, savoury, and surprisingly flavourful with minimal oil.
- Perfect for busy weeknights or easy meal prep.
Ingredients
- Rice: Use white or jasmine rice for a light, fluffy texture.
- Broth or water: Adds moisture and depth - broth gives richer flavour.
- Sauces & seasoning: A mix of soy sauce, oyster sauce, sesame oil, garlic, and pepper for that classic fried rice taste.
- Vegetables: Peas, corn, carrots, and onions - or any mix of your favourites.
- Protein: Extra-firm tofu holds up well, but chicken, ham, or shrimp also work great.
- Egg (optional): Adds richness and extra protein.
- Toppings: Green onions, sesame seeds, and a drizzle of soy sauce, sesame oil, or chili oil for extra flavour.
See recipe card below for exact quantities.
Instructions
STEP 1: Rinse the rice and add it to the rice cooker with broth or water.
STEP 2: Whisk together your sauces and seasonings, then pour them into the pot.
STEP 3: Add your veggies and tofu (or other protein) on top - no need to stir too much.
STEP 4: Close the lid and start the rice cooker. A standard cooker should cook for about 25-30 minutes, but cooking times may vary.
STEP 5: Halfway through, stir in a beaten egg if using, then finish cooking.
STEP 6: When done, fluff the rice, drizzle a little soy sauce and sesame oil, and garnish with green onions and sesame seeds. Enjoy!
Storage and Equipment
Store leftovers in an airtight container in the fridge for up to 3-4 days, or freeze for up to 2 months. Reheat in the microwave or on the stovetop with a splash of water to bring back the moisture.
For equipment, you'll need a rice cooker! Any rice cooker will work just fine. I personally use a simple Aroma 3-Cup Rice Cooker which has no fancy functions - just a simple switch. It's the perfect size for this recipe - it's affordable, produces consistent results, and has capacity to make a few servings at a time. If you’re cooking for a larger family or batch cooking, the Aroma 8-Cup Rice Cooker is a great option for the extra capacity. For an upgrade pick, I recommend a Zojirushi 5.5-Cup Rice Cooker for its premium quality, advanced grain settings, and ability to make delicious, quality rice.
Toasty's Tips
- Rinse your rice well before cooking - this keeps it from turning gummy.
- Don’t overfill the rice cooker; give the ingredients some space to steam.
- If using tofu, go with extra-firm and pat it dry first so it holds its shape.
- Feel free to customize this with your favourite vegetables and proteins - no need to stick to the ones I use!
- Add the egg halfway through cooking for the best texture.
- For extra flavour, drizzle a little soy sauce and sesame oil right after fluffing the rice.
- Use up leftover veggies or proteins - this recipe is super flexible.
Other Recipes to Try:
Looking for other Rice Cooker recipes like this? Try these:
📖 Recipe
Rice Cooker Fried Rice (One-Pot Recipe)
Suggested Equipment
- Aroma 3-Cup Rice Cooker - my go-to budget pick
- Aroma 8-Cup Rice Cooker - for families or large batch cooking
- Zojirushi 3-Cup Rice Cooker - upgrade pick
Ingredients
Grains
- 1 cup white rice - long grain Jasmine (or your choice)
Liquid
- 1 cup vegetable broth - or water, or other broth
Seasonings
- 1.5 tablespoon light soy sauce
- 1 teaspoon oyster sauce
- ½ teaspoon sesame oil
- 1 garlic clove - minced
- ½ teaspoon sugar
- ground black pepper - pinch
Vegetables
- ¼ cup peas - frozen, fresh or canned
- ¼ cup corn - frozen, fresh or canned
- ¼ cup carrots - diced
- ¼ cup onion - diced
Protein
- ½ cup extra-firm tofu - cubed
- 1 egg
Toppings
- green onions, sesame seeds, soy sauce, sesame oil, sriracha, etc. - your choice of toppings
Instructions
- Rinse the rice and add it to the rice cooker with broth or water.
- Whisk together your sauces and seasonings, then pour them into the pot.
- Add your veggies and tofu (or other protein) on top - no need to stir too much.
- Close the lid and start the rice cooker. A standard cooker should cook for about 25-30 minutes, but cooking times may vary.
- Halfway through, stir in a beaten egg if using, then finish cooking.
- When done, fluff the rice, drizzle a little soy sauce and sesame oil, and garnish with green onions and sesame seeds. Enjoy!
Notes
- Watch the step-by-step video tutorial here.
- Rinse your rice well before cooking - this keeps it from turning gummy.
- Don’t overfill the rice cooker; give the ingredients some space to steam.
- If using tofu, go with extra-firm and pat it dry first so it holds its shape.
- Feel free to customize this with your favourite vegetables and proteins - no need to stick to the ones I use!
- Add the egg halfway through cooking for the best texture.
- For extra flavour, drizzle a little soy sauce and sesame oil right after fluffing the rice.
- Use up leftover veggies or proteins - this recipe is super flexible.
STEP-BY-STEP VIDEO
You can find step-by-step video tutorials for all of my recipes on my YouTube Channel. There you'll find many more tips and tricks to help you along!
Nutrition
Note: Nutrition information is automatically calculated, so should only be used as an approximation.
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