Vegan Rice Cooker Recipes and Rice Cooker Reviews

Mushrooms and Rice

mushroom rice cooker recipe

Mixed Mushrooms and Rice, with Soy Sauce

Before becoming vegan, I used to enjoy going to a local yaki-tori restaurant and enjoyed various barbecued meats such as chicken wings, chicken skin and chicken cartilage (which used to be one of my favourites). Another dish which I was often given was chicken, mushroom and rice. The following recipe is a veganized version. In other words, no chicken – and lots more mushrooms!

Mushrooms and Rice
Recipe type: Main
Cuisine: Japanese
Prep time:
Cook time:
Total time:
Serves: 1
A super simple all-in-one rice cooker recipe
  • 1 cup short grain white rice
  • 120g mushrooms (I usually use maitake and shimeji)
  • 20g dried mushrooms (I use shitake)
  • soy sauce (1 tsp)
  1. Wash the rice as normal (see how to wash rice). Then add water up to level 1 for White Rice.
  2. Add the dried mushrooms.
  3. Clean up the raw mushrooms and break/cut into bite size pieces then add to the cooking bowl.
  4. Add the soy sauce.
  5. Return the cooking bowl to the rice cooker ensuring the exterior is dry, select the 'white rice' setting and press Start.
Calories: 636.2 kcal Fat: 1.2g Carbohydrates: 142.6g Sodium: 304.1mg Fiber: 9.8g Protein: 14.3g Cholesterol: 0mg
  1. Made this for dinner tonight and it was delicious!

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