My Chicken and Broccoli “Fried Rice” made in a rice cooker is a simple, delicious, and convenient meal that requires minimal effort while delivering great flavor!
By cooking everything in one pot, the rice and chicken absorb the sauce well. It’s a crowd-pleaser meal! This method also eliminates the need for constant stirring, multiple pans, and additional cleanup. Perfect for busy weeknights or meal prep.
Broccoli has always been one of my favorite vegetables to add, but since everything cooks together in the rice cooker, this dish is incredibly versatile. You can adjust the seasoning, swap in brown rice, or even add different vegetables like peas, carrots, corn, edamame, or bell peppers. Plus, it soaks up all the flavors of the dish, blending with the seasoned rice and tender chicken.
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
Chicken and Broccoli “Fried Rice” in a Rice Cooker
- Total Time: 30 minutes
Description
Chicken and broccoli fried rice in a rice cooker is a simple one-pot meal with tender chicken, crisp broccoli, and savory-seasoned rice.
Ingredients
- 1 cup rice (I recommend Japanese short-grain or medium grain rice for the most authentic Japanese experience!)
- Water (reduce water by 1/3 cup from usual rice cooker measurement; more on this in the recipe instructions)
- 3 chicken thighs, diced
- 1/3 cup soy sauce
- 1 tablespoon chili crisp (plus more for drizzling at the end)
- 2 cloves garlic, minced
- 1/2 teaspoon ginger, minced
- 1 teaspoon black pepper
- 2 cups broccoli florets, frozen
- 1 teaspoon toasted sesame oil
- Optional: Chopped green onions, roasted sesame seeds, for garnishing
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 1/3 cup to accommodate the soy sauce liquid.
- On top of the rice, layer the diced chicken thighs, soy sauce, chili crisp, garlic, ginger, and black pepper.
- Gently stir the top layer to distribute the seasonings and ensure the chicken is coated without disturbing the rice layer too much.
- Top the rice mixture with the broccoli florets.
- Turn on the rice cooker and cook as you normally would for rice. The rice will absorb all the flavors as it cooks alongside the chicken.
- Drizzle the cooked “fried rice” with toasted sesame oil, fluff the rice, and serve warm. Garnish with chopped green onions and roasted sesame seeds before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 2
If I have fresh broccoli instead of frozen, should I still add it in the beginning?
Hi Bonnie, I would still probably add it in at the same time, but it’s up to you 🙂
This dish turned out so well! Would definitely recommend
Hi Jolene! That’s great to hear! Thanks for sharing:)
Everything cooked evenly and the broccoli didn’t go mushy, which is a win!
Yay! That’s awesome! Thanks, Faith 🙂
I made this tonight and it was so delicious. Full of flavour and the perfect spice level. I topped mine with kimchi, green onions and roasted sesame seeds
Yum!! Sounds delish, thanks for sharing Linda 🙂
I’ve been looking forward to trying this one because your rice cooker adobo was BOMB, but this one didn’t turn out.
Rice not fully cooked, chicken still raw, and broccoli just this side of done. I’m wondering if my rice cooker is just too small? I have the IP Rice & Grain cooker.
Nooo! That’s such a bummer. 🙁 Sorry to hear that! And weird, since it sounds like the chicken cooked just fine in the same rice cooker with the last recipe. They’re both the same serving sizes so that is really strange. How big is your rice cooker Samantha?