This rice cooker mushroom rice is an ultra-easy, cozy weeknight dish packed with deep umami flavor. A mix of shiitake, shimeji, and king oyster mushrooms gently steams with the rice, infusing every grain with savory richness. With simple pantry seasonings and zero fuss, it cooks up perfectly tender in the rice cooker. Serve it on its own, top it with a soft-boiled egg, or finish with chili oil for a comforting, earthy meal that’s ready with almost no effort.

Quick Info

⏱️ 45 min • 🍽️ 4 servings • ⭐ 71%

Nutrition

512 cal • 15g protein • 91g carbs • 12g fat

Tags

[Dairy-Free] • [Easy] • [Dinner] • [Under 45 Minutes] • [Under 1 Hour] • [High-Protein] • [Low-Sugar] • [Low-Fat]

Ingredients

• 2 cups uncooked white rice
• 2 cups chicken broth or water
• 1 tablespoon soy sauce
• 1 tablespoon dark soy sauce
• ½ tablespoon mirin
• 1 cup fresh brown shimeji mushrooms, root removed and torn into individual stems
• ½ cup thinly sliced fresh baby king oyster mushrooms
• ½ cup thinly sliced fresh shiitake mushrooms
• 2 large eggs (optional)
• 2 scallions, thinly sliced
• 1 tablespoon sesame seeds (optional)
• Chili oil, to taste (optional)

Instructions Preview

1. Place the rice in the rice cooker bowl, an…
2. Pour the broth into the rice cooking pot. …
3. Meanwhile, cook the eggs, if using. Fill a…

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Recipe by: Sarah Banh • From: Tasty