Rice Cooker Rice with Mushrooms and Chinese Broccoli

Mum’s Rice Cooker Rice with Mushrooms and Chinese Broccoli is how you turn simple everyday ingredients into a one pot family dish full of satisfying textures! It’s budget friendly, healthy and super easy to make. Use this versatile recipe as a way to clear out the fridge using your favorite toppings!

Enjoy more of this cooking style with our chicken version as well!

Rice Cooker Rice with Mushrooms and Chinese Broccoli with a spatula scooping into it.

The perfect weeknight dinner

If you’ve ever wanted to serve a huge pot of steaming hot food on the dinner table to impress the family, Mum’s Rice Cooker Rice with Mushrooms and Chinese Broccoli is just what you need.

Trust me when I say it’s magnificent. Every spoonful comes packed with incredible texture, from the crunchy yet tender greens to the irresistibly meaty bite of each mushroom slice.

This one pot wonder is so good that you can make it for weeknights or as part of a spontaneous weekend party where there’s just no time to duck out to the shops!

The best part? It’s a set and forget recipe so you have more YOU time! Let it cook away and come back when it’s ready. Make it alongside our other no-brainer side dishes like Stir Fried Pea Shoots with Garlic and Steamed Three Colored Eggs (三色蒸水蛋) for a winning time saver banquet.

There’s no losing out here, I say!

Why this recipe works

The toppings are stir fried first to infuse deeper flavors.
Using firmer vegetables gives the dish a great snap crunchy texture.
Cooking the grains with hot water quickens the process so it becomes fluffy in a shorter amount of time.

What you’ll need

For the toppings

Bowls of shiitake mushrooms, lion's mane mushrooms, burdock strips and brown rice alongside ginger and two bundles of Chinese broccoli.

About the ingredients

We used brown rice for this recipe, but you can use whichever you prefer. Just make sure to adjust the cooking times for the grains to become al dente.

We get the lion’s name mushrooms and burdock strips from Asian vegetarian shops. If you can’t find them, just replace it with other favorite toppings.

For the seasoning

Dishes of salt, vegetable stock powder, pepper, vegetarian oyster sauce, light soy sauce, sesame oil and honey.

About the sauces

All the seasoning can be found in Asian supermarkets. If you can’t find any vegetarian oyster sauce, you can opt for a substitute.

How to make this recipe

Brown rice grains in water in a rice cooker.

Wash the grains, then put them in the rice cooker with hot water, 1/2 tsp salt and 1 1/2 tsp vegetable stock powder. Set it to the ‘brown rice’ setting and cook until the water has dried up.

Meanwhile, cut the burdock strips and each mushroom into bite-sized pieces. Set aside for later.

Chinese broccoli cut into segments and separated in two colanders with stems and leaves.

Wash the greens 3 times in lightly salted cold water, then let them drip dry in a colander. Separate the stems and leaves and cut them into 3cm (1.2″) segments to leave aside.

Pour 1/2 cup oil in the pan on medium heat and add the ginger in to cook for 30 seconds or until fragrant.

Pour in the sliced mushrooms and burdock. Cook on high heat for 3 minutes or until just brown.

Season the ingredients with the vegetarian oyster sauce, light soy sauce, honey, pepper, 1/2 tsp vegetable stock powder and 1/2 tsp salt.

Pour the cooked ingredients into the rice cooker and close the lid as you work on the vegetables.

Chinese broccoli stem segments in a wok with a wooden spoon.

Add the remaining oil into the wok and keep the heat on high. Cook the stems for 2 minutes or until just beginning to soften.

Chinese broccoli leaves in a wok with a wooden spoon.

Toss in the leaves along with the remaining salt and chicken bouillon powder, then stir for 3 minutes or until cooked.

Chopped Chinese broccoli in a rice cooker.

Lay the greens over the mushrooms.

Rice Cooker Rice with Mushrooms and Chinese Broccoli in a rice cooker.

Stir the contents in the rice cooker and let it cook for another 10 minutes with the lid on, then serve immediately as is!

Recipe FAQs

Can I make this without a rice cooker?

Yes, you can! Just follow Nagi’s recipe from RecipeTin Eats on how to cook brown rice, then prepare all the other ingredients in a pan. Put them all into a large pot and stir until well combined, then let it cook for another 5-10 minutes until the flavors have infused.

Can I make it in an instant pot?

Definitely! I would suggest using a little more water to stop it from burning. Let it cook for about 10 minutes with another 10 as natural release time. Fluff until the grains are separated, then add the toppings over it and mix well.

Tips for the best results

Roast the grains. Before cooking, give the grains a light toast over the pan to infuse a smoky aroma that will carry through in the dish.
Marinate the toppings for at least 20 minutes. Besides the Chinese broccoli, the other toppings can develop extra flavor if they’re marinated in the seasoning. We do this with our Vietnamese Beef Salad (Bò Xào Xà Lách Xoong), Bò Lúc Lắc (Shaking Beef) and Gà Xào Sả Ớt (Spicy Lemongrass Chicken) for maximum taste.
Use the dehydrated mushroom variety. If you can get your hands on it, the dehydrated versions will give off the deepest flavors after being rehydrated.

Rice Cooker Rice with Mushrooms and Chinese Broccoli in a bowl.

Our favorite vegetarian dishes!

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