Before coming to London, my mother feared for my lack of cooking knowledge, and she mentioned in brief this trick I could do with a rice cooker. It basically just involves dumping everything into a rice cooker, vegetables towards the last five minutes so they maintain their crunch. It’s funny how I’m only doing this after two years away from home.
Some vital seasonings would be:
- slice of ginger
- white pepper
- salt and/or soy sauce
- sesame oil
- dark soy sauce
- pinch of sugar
I guess the best part is that you’re allowed to experiment. Don’t worry, any error should be rectifiable with an addition of salt or soy sauce after.