Cook Time 50 minutes
Serves 4
Ingredients
2 cups jasmine rice, rinsed
1 tsp turmeric powder
300g boneless chicken thighs, cut into bite-sized pieces
1 small carrot, chopped
½ cup peas (or edamame beans)
2 cloves garlic, minced
2 tbsp light soy sauce
1 tsp sesame oil
½ tsp salt
3 cups chicken stock
4 eggs
To Serve
Chilli oil, to taste and to serve
Spring onions, thinly sliced, to garnish
Fresh coriander, leaves picked, to garnish
Method
Add the rinsed rice into a rice cooker bowl along with turmeric powder, chicken, carrot, peas, garlic, soy sauce, sesame oil, salt and chicken stock. Mix well to combine.
Cook using the rice cooker setting until the rice is fluffy and the chicken is tender.
Meanwhile, fry the eggs sunny-side-up.
Once cooked, fluff the rice and divide it into serving bowls.
Top each bowl with a fried egg, drizzle with chilli oil and garnish with spring onion and coriander.
DATE . 29 / Aug/2026