Rice Cooker Casserole
A rice cooker casserole with sausage, meat, mushrooms, and shrimp—perfect for using up leftovers.
Ingredients
long-grain rice
2 cups
water
2 cups
Chinese sausages (steamed and cut into ½-inch diagonal slices (1 cup))
3
cooked leftover meat (cut into bite-sized pieces, plus ½ cup leftover sauce or gravy (or chicken stock))
1 cup
dried black mushrooms (rehydrated and cut into ¼-inch slices (¾ cup))
6 medium
sesame oil (optional)
1 tablespoon
garlic (minced)
2 cloves
salt
1 teaspoon
shrimp (medium (36/40 count), peeled, deveined and halved (1 cup))
6 ounces
Chopped green onions (for garnish)
Instructions
1
Step 1
Rinse the long-grain rice 2 to 3 times until the water runs almost clear, drain thoroughly, then add to the inner pot of the rice cooker. Add water, Chinese sausages, meat and sauce/gravy, mushrooms, sesame oil, minced garlic, and salt. Stir well to combine.
2
Step 2
Place the inner pot in the rice cooker and start the cooking cycle. Add the shrimp 5 minutes before the rice is finished (typically around 15 minutes after cooking begins, depending on your rice cooker model) and stir thoroughly. Continue cooking until the shrimp are fully cooked and the rice is tender. Garnish with chopped green onions before serving.
