Chinese Rice Meat with Rice Cooker
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 cups rice, (1 cup corresponds to 180 ml)
- 1 medium onion (s), white
- 2 tablespoon chili paste
- 1 teaspoon salt
- 2 pointed peppers, green
- 500 g pork, without fat
- 2 tablespoon sesame oil
- 2 tablespoon vinegar, (soy vinegar)
- 1 bunch spring onion (s), just the greens or, alternatively, chives
- some beef broth, or chicken soup
Print Recipe
Pin Recipe Instructions
- Fill up the well washed rice with soup up to the mark for 2 measuring cups of rice (corresponds to twice the amount of rice for me) and whisk the chili paste in it.
- The pork is cut into approx. 1 cm cubes and mixed well with the finely chopped onion, salt, soy vinegar and sesame oil in a rice cooker. The rice cooker is switched on and after the cooking time has elapsed, after automatically switching to the keep warm function - for the amount approx. 20 - 25 minutes - the finely chopped pointed pepper is stirred in.
- The rice meat is left in the rice cooker for at least half an hour on the keep warm function, after which it can be served sprinkled with finely chopped green onions or chives.
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