Asian-style rice with chicken and cauliflower cooked in an electric rice cooker

Components

• 1½ cups of tea rice
• 2 boneless, skinless chicken breasts (200 g)
• 200 grams of shiitake mushrooms
• Half a small cauliflower
• Half an onion
• One garlic clove
• One tablespoon of grated ginger
• 1/4 cup of soy sauce
• 2 tablespoons of tomato paste
• 2 tablespoons of oil
• Half a tea cup of frozen peas
• 2 tea cups of water
• cut into desired portions for serving
• sesame oil, as desired, for serving

Ready state

1. Separate the cauliflower into medium-sized florets, place them in a bowl, and rinse thoroughly under running water. Use a damp cloth to clean the mushrooms and slice each into quarters. Peel and finely slice the onion and garlic. Cut the chicken thigh into 3 cm pieces.

1. In the rice pan, add the oil and onion, then season with a pinch of salt. Stir thoroughly, close the pan, and switch to cooking/refocus mode. Allow the onion to soften for approximately 3 minutes, or until it wilts.
2. Uncover the pan, add the garlic, ginger, tomato paste, and soy sauce, then stir thoroughly. Incorporate the chicken thigh, mushrooms, and rice, blending them with the sautéed mixture. Pour in the water and stir again. Cover the pan and activate the lever to begin cooking.
3. After cooking for 8 minutes, uncover the pan and stir the peas into the rice. Insert the steam tray into the pan, add the cauliflower to the tray, and season with salt as desired. Cover the pan and re-engage the lever to resume cooking the rice.
4. After approximately 8 minutes, when the rice is cooked, the lever will lift, and the pan will switch to keep warm mode automatically.
5. Plate the rice alongside steamed cauliflower and garnish with chopped chives and a drizzle of sesame oil to your preference.