One Pot Rice with Cabbage and Mushroom

A plate of rice topped with cabbage, mushrooms, and sardines, garnished with sliced ginger and chopped green onions.

5 from 1 vote

One Pot Rice with Cabbage and Mushroom

One Pot Cabbage Rice with Mushroom made in the rice cooker is packed with carbs, veggies, and then topped with ginger scallion fish. All you have to do is add all the ingredients in the rice cooker and wait for the magic to happen!

Prep Time15

Cook Time1

Total Time1 15

Course: Main Course, Side Dish

Cuisine: Asian Fusion, Chinese

Servings:

Calories: 573kcal

Author: Dana Rao

Ingredients

rice cooker ingredients

4 shiitake mushrooms sliced thin
2 ounces green cabbage (185 grams) sliced thin
1 cup short grain rice soak with 2 cups of water prior to cooking
1 cup water
3 slices ginger
2 garlic cloves minced
1 tablespoon oyster sauce
½ teaspoon salt

garnish

1 green onion sliced
1 can sardines (my favorite is the tin fish wife preserved lemon) or tinned fish of choice
1 slice ginger
1 tablespoon hot oil (avocado oil recommended)
1 teaspoon low sodium soy sauce (1 teaspoon recommended - add according to taste)
lemon zest (optional)

Instructions

Soak 1 cup short grain rice with 2 cups water. Soaking the rice in water helps soften the rice as short grain rice can be hard in the center if not soaked. (optional - soak your shiitake mushrooms if they are the dried kind. If the shiitake mushrooms are fresh, skip this step).
While rice is soaking, you can prep the other ingredients. Slice 4 shiitake mushrooms and green cabbage. Slice ginger and mince garlic.
After prepping, wash your rice with running water until the water is clear (takes 4-6 times). Strain the rice and make sure it has as little water as possible. This ensures that you can add the most accurate amount of water in the next step.
Next, add all the ingredients to the rice: add 1 cup of water, sliced shiitake mushrooms, cabbage, garlic, oyster sauce, and salt. Mix together well and top it off with sliced ginger.
Place rice in the rice cooker. If you don’t have a rice cooker, see how to make this rice on the stovetop with instructions below. Press the button and wait!
Slice green onions and ginger. Open your tinned fish. Set aside until your rice is ready. Once the rice is ready, take out the sliced ginger and throw it away. Mix together rice.
To make hot oil: heat your oil on the stove until you see some smoke.
Add sliced onions, ginger, sardines, on top of your rice. Then add a spash of hot oil and soy sauce to taste. Serve with lemon zest (optional) and enjoy!

Notes

Stovetop Pot Instructions:

Add all the ingredients the pot: add 1 cup of water, soaked rice, sliced shiitake mushrooms, cabbage, garlic, oyster sauce, and salt. Mix together well and top it off with sliced ginger.
Heat pot to medium high and cook for 5-7 minutes covered with a lid. The water will start boiling. Make sure to watch over the fire because the water might boil over ◡̈
After 5-7 minutes, turn heat to low and cook for 10 more minutes covered. Do not open the lid during the entire cooking process.
Then turn off the heat and do not open the covered pot. Leave for 20 minutes covered. After the 20-25 minutes is up, mix the rice together and garnish with sardines, sliced green onions, ginger and soy sauce. Hope you enjoy.

Expert Tips:

Use short grain rice for this dish. Don’t forget to wash the rice in a strainer a few times until the water runs clear. If you don’t wash off the excess starch in the rice, the rice clumps together and tastes a little grainy when cooked. After washing the short grain rice, the grains will separate and make the rice smooth and soft!
Soak the short grain rice in water while you prep the cabbage and mushrooms. This helps soften the rice and give you great texture. Don’t worry, the rice is still chewy and tender, it will not be mushy after doing this.
Thinly slice your ginger and green onions when adding to your fish. Huge chunks of ginger will make you dish taste too spicy.

Nutrition