I’m always on the lookout for simple, fuss-free comfort food recipes which I can whip up in a jiffy during weekends. Apart from stopping myself from spending too much time in the hot kitchen, this also gives me more time for activities with the little miss!

I revisited this Rice Cooker Mushroom Rice recipe over the weekend, and I remember this being the go-to dish back when I was heavily pregnant years ago. With minimal prep time and easy-to-get ingredients, this dish is already a winner in my books.

rice cooker mushroom rice

For this you will need:

1 cup of rice (washed and set aside to dry)

3 dried chinese mushrooms (sliced thinly)

1 Chinese sausage (sliced thinly)

1 tbsp dried shrimps (soaked and drained)

1 thumb ginger (sliced thinly)

Half a bulb of garlic (sliced thinly)

1 tbsp sesame oil

1 tsp Chinese cooking wine

1 tbsp dark soya sauce

1 tbsp light soya sauce

Some chicken stock



  1. Heat up the sesame oil slightly in a non stick pan.
  2. Stir fry the dried shrimps until fragrant.
  3. Add in the ginger and garlic and fry until it is slightly brown.
  4. Add in the mushroom and Chinese sausage slices, and give it a light toss.
  5. Pour in the washed, uncooked rice and stir lightly.
  6. Add in the dark soya sauce, light soya sauce and chinese cooking wine. Stir fry the rice mixture until fragrant.
  7. Transfer the rice mixture into your rice cooker.
  8. Pour in the chicken stock – follow the amount of water you’d usually use when cooking rice.
  9. Turn on the rice cooker and let it cook.

rice cooker mushroom rice


  • You can easily make this into a one-pot meal. Just add ingredients such as pumpkin/yam and some chicken slices – and you’ve got a complete meal covered.
  • When it comes to chicken stock, i personally prefer fresh chicken stock rather than the store bought ones. For this, I had some leftover herbal chicken stock – and it worked just as well.