My Chinese Sausage Mixed Rice in a Rice Cooker is one of those easy, satisfying meals that comes together entirely in the rice cooker. Minimal effort, maximum flavor!
It’s loaded with savory lap cheong (Chinese sausage), plus shimeji mushrooms, edamame, and bean sprouts for a mix of textures and nutrients. The rice is cooked directly in a splash of soy sauce for depth and umami, and finished with a drizzle of sesame oil for that toasty aroma.
For extra heat and flavor, a spoonful of chili crisp on top takes it to the next level. It’s cozy, customizable, and perfect for busy weeknights or lazy weekends.
Ingredients
Here’s a breakdown of the ingredients in this dish, with a little note about what each one brings to the dish:
- Chinese sausage (lap cheong): Adds a sweet, savory, and slightly smoky flavor that infuses the whole pot with richness.
- Shimeji mushrooms: Provide a tender, earthy bite and soak up all the savory juices during cooking.
- Edamame: Adds a pop of color and a bit of plant-based protein and texture.
- Bean sprouts: Offer a light, crunchy contrast to the soft rice and sausage.
- Soy sauce: Cooks right into the rice, giving it a salty, umami base without needing a separate sauce.
- Sesame oil: Added at the end for a fragrant, nutty finish.
What Type of Rice to Use
Choosing the right type of rice can be confusing, especially with so many varieties available. From long-grain basmati to aromatic jasmine rice, each type has its own texture and flavor. In Japanese cooking, however, Japanese short-grain or medium-grain rice is almost always the go-to choice.
Short-grain rice, often labeled as sushi rice, is particularly prized for its soft and chewy texture, which pairs beautifully with traditional Japanese dishes. Medium-grain rice is a great alternative if short-grain isn’t available (I actually almost always use medium-grain myself because it’s generally cheaper where I live!). Both are ideal for recipes like this one, where the rice’s stickiness helps meld the flavors into every bite.
Recommended Rice Cookers
Do I need to have a fancy rice cooker to make this meal? NO! Just like anything, generally, the higher the quality, the better. But you can make my rice cooker meals in a cheap rice cooker, too!
Click the rice cooker photos to see my favorite rice cookers. I included a budget-friendly rice cooker I love! I use the Tiger 5.5-cup model shown. About 1/2 cup of Japanese short- or medium-grain rice makes 1 serving.
Key Features to Look For in a Rice Cooker:
- Steaming Basket or Tray: Allows you to steam vegetables or cook other ingredients while the rice cooks.
- Multiple Cooking Functions: Ensure it has settings for steaming, slow cooking, and possibly even baking.
- Non-Stick Inner Pot: Makes cleaning easier and prevents sticking.
- Timer and Keep Warm Function: Useful for planning meals ahead of time and keeping them warm until you’re ready to eat.
5.5 cups or 10 cups
2 cups
Chinese Sausage Mixed Rice in a Rice Cooker
- Total Time: 25 minutes
Description
A savory, one-pot rice cooker meal packed with sweet Chinese sausage, tender mushrooms, crisp veggies, and umami-rich soy sauce, finished with fragrant sesame oil and optional chili crisp for a spicy kick.
Ingredients
- 1 cup rice (I recommend Japanese short-grain or medium grain rice for the most authentic Japanese experience!)
- Water (reduce water by 1/4 cup from usual rice cooker measurement; more on this in the recipe instructions)
- 1/4 cup soy sauce
- 2 Chinese sausages (lap cheong), thinly sliced
- 1/2 cup shimeji mushrooms, ends trimmed and separated
- 1/3 cup shelled edamame (frozen or fresh)
- 1/2 cup bean sprouts
- A drizzle of toasted sesame oil
- Optional: chili crisp for serving
Instructions
- Rinse the rice thoroughly and place it in the rice cooker. Add water as you normally would for the rice you are using, but reduce the total amount by 1/4 cup to accommodate the soy sauce liquid.
- Pour in the soy sauce, then top with sliced Chinese sausage, shimeji mushrooms, and edamame. No need to stir.
- Start the rice cooker on your regular white rice setting.
- As soon as it finishes cooking, quickly open the lid, scatter the bean sprouts on top, and close the lid immediately to trap the steam. Let sit for 5 minutes to gently steam the sprouts.
- Drizzle with a bit of toasted sesame oil, fluff gently, and serve. Top with chili crisp for extra heat and crunch.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 2
So tasty!
Thanks for sharing, Veda!
The sausage added richness and just a hint of sweetness. Chinese sausage is so flavorful!
Yay! Glad you loved it, Daniel!
The 1 cup of rice… is it rice cooker 1 cup or American measuring cup?
Hi Nana, it is 1 cup rice cooker cups 🙂