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Ms Murni: murni_iryani_mohd_hanafi@moe.edu.sg 

Directions:

1. Finely dice the onion and place in the rice cooker with the frozen peas or mixed vegetables, uncooked rice, minced garlic and grated ginger, and stir the ingredients together
    

2. Add the thawed shrimps on top and pour in 2 cups of water. Start your rice cooker cooking at the “white rice” setting (if there’s an option)
    

3. Once the rice cooker is done, let it sit for five to 10 minutes as you stir the soy sauce and brown sugar together
    

4. Open the lid of your rice cooker and pour the soy sauce mixture, then gently mix the sauce into the rice
    

5. Your Teriyaki Shrimp Rice is ready to serve. Garnish with sliced green onions or sriracha sauce as preferred

-1 cup of water

-some broccolli

-1 teaspoon of sesame oil

-2 tablespoon of oyster sauce

-1 teaspoon of cornflour

-2 dried mushrooms

-200g chicken fillet

-1 tablespoon dark soy sauce

½ cup brown rice (or quinoa for more protein)

1 cup water or low-sodium broth

1 small salmon fillet (about 100-150g)

½ cup chopped vegetables (broccoli, carrots, bell peppers, or zucchini)

1 tsp soy sauce (or coconut aminos for lower sodium)

½ tsp sesame oil (optional, for flavor)

¼ tsp garlic powder or 1 minced garlic clove

¼ tsp ginger powder or freshly grated ginger

½ tsp lemon juice (for freshness)

1 tsp sesame seeds or chopped nuts (for crunch, optional)

(For one person)

Instructions:

1. Rinse the brown rice and add it to the rice cooker with water or broth.

2. Place the salmon on top of the rice. You can leave it whole or cut it into chunks.

3. Add the vegetables around the salmon.

4. Drizzle in soy sauce, sesame oil, garlic, and ginger for flavor.

5. Close the lid and set the rice cooker to the regular cooking mode.

6. Once it’s done, let it sit for 5 minutes before opening.

7. Fluff the rice, squeeze some lemon juice, and top with sesame seeds.

• 1 block Japanese curry roux

• 2 potatoes, cut into bite sized pieces

• 1 large onion, chopped

• 500ml water

• 300g cubed boneless chicken or minced beef

2.Tiffany

3. jingying

4. zhi qin

5. Jia Jing

Ingredients

• 2 cups rice

• 2.5 cups water

• 4 tbsp oyster sauce

• 1 tbsp soy sauce

• 1 tbsp sugar or honey

• ½ tsp white pepper

• 2 120g salmon fillet

• 6 scrambled eggs

• sliced green onions (optional garnish)

• fried shallots (optional garnish)

• sriracha sauce (optional garnish)

• furikake seasoning (optional garnish)

Fried Rice

Ingredients (serves 4):

• 1 cup rice

• 1 cup water

• 1 peeled potato (chop into halves so it can be fully cooked through)

• 1 cup diced carrots 

• 1 cup sliced Chinese sausage

• 1 cup diced onions

• 1 cup frozen peas

• 2 tbsp soy sauce

• 1 tbsp oyster sauce

• 2 tsp oil

• Salt to taste

STEPS

Directions:

1. Place washed rice in the rice cooker, then add your potato, carrots, Chinese sausage, onions and green peas
    

2. Pour in soy sauce, oyster sauce, oil and 1 cup of water
    

3. Start your rice cooker cooking at the “white rice” setting
    

4. Once your rice cooker is done, open the lid, gently mix everything and season with salt for taste

Ingredients:

1. 2cups of rice

2. 2 egg

3. 200 grams of chicken meat

4.Seafood

5.vegtables

Equipment:

Pan

Spoon

steel box

Steps:

Step 1: wash the rice

Step 2: Put the rice in the rice cooker and cook it

Step 3: chop the vegtables

Step 4: put in a separate bowl

Step 5: chop the meat

Step 6: fry the seafood and meat

Step 7: take the seafood and meat out and take the rice out also

Step 8:put the ingredients into the steel box

1 cup of rice

200 grams of chicken meat

1 carrot (diced)

1 potato (diced)

Equipment

Chopping Board

Knife

Spoon

Rice cooker

Frying pan

Steps

-Wash the rice thoroughly

-Put the rice in the rice cooker

-Add water and cook the rice

-Chop the vegetables and mix in with cooked rice

-Cut the chicken meat into small pieces and cook in the frying pan

-take the rice and vegetables in the rice cooker out and transfer onto the plate

-add cooked chicken to the dish

3 cups sushi rice

¼ cup rice vinegar

¼ cup white sugar

¼ cup mirin

1 tsp sea salt 

vegetable oil, for frying

Teriyaki chicken

4 chicken thigh fillets

½ cup store-bought teriyaki marinade

Burger fillings

Kewpie mayonnaise

sliced avocado

cheese slices

lettuce leaves

sliced tomato

onion, sliced into thin rings

4 sheets of nori, cut into 8 x 23cm (3 x 8.5 inch) strips

• 
  Wash the rice until the water runs clear, then leave to soak for 20 minutes. Once soaked, drain well and transfer to the rice cooker basket. Add in 3 cups of water. Select the ‘White Rice’ mode and allow to cook for the designated time. Meanwhile, line a large baking tray with baking paper.

• Once the rice is cooked, open the lid and add the rice vinegar, sugar, mirin and salt to the rice, then gently mix through. Empty out the seasoned rice onto the lined tray, then spread out into an even layer. Cover the rice with another sheet of baking paper and press it with a roller or spatula until lovely and flat (you could also pop another tray on top and weight it down for a few minutes). Transfer the tray to the fridge and leave to chill and firm up for at least 3 hours or, if you have the time, overnight.

• Pop the chicken thighs into a bowl and add the teriyaki marinade. Set aside to marinate for at least 10 minutes.

• Place a large frying pan over medium-high heat. Add 1 tbsp vegetable oil, followed by the chicken thighs and any excess marinade. Reduce the heat to medium and cook for 3-4 minutes on each side or until the chicken is lightly charred and cooked through. Set the chicken aside.

• Remove the tray of seasoned sushi rice from the fridge and peel off the top layer of baking paper. Carefully lift the firm rice off the tray using the other piece of baking paper and transfer to a chopping board. Using a large knife, cut the sushi rice sheet into 8 squares measuring 8cm x 8cm (just over 3 inches). These will be your burger ‘buns’.

• Place a large deep frying pan over medium-high heat. Pour in enough oil to shallow fry. Once the oil is hot (180C), carefully add the rice squares. You may need to do this in batches so the pan isn’t overcrowded, as the buns will stick together otherwise. Cook, flipping regularly, for 6-7 minutes or until golden brown and crisp. Lift out with a spider strainer and transfer to a tray lined with kitchen paper to drain excess oil.

• To build your sushi burger, add Kewpie mayonnaise onto four of the rice buns. Top with avocado, teriyaki chicken, cheese, lettuce, tomato and onion. Place the remaining rice buns on top to form your burgers. Wrap each burger in a sheet of nori, then serve immediately.

  Crispy teriyaki chicken sushi burger

  
  

Krishalini

Ingredients:

• 1 cup brown rice (for whole grains)

• 1 ½ cups low-sodium chicken broth (or water for less sodium)

• 1 lb chicken breast (skinless and boneless), cut into bite-sized pieces

• 1 cup broccoli florets (or any preferred veggie like carrots, bell peppers, spinach)

• 1 small onion, chopped

• 2 cloves garlic, minced

• 1 tablespoon olive oil (for healthy fat)

• 1 teaspoon ground turmeric (optional for added anti-inflammatory benefits)

• 1 teaspoon cumin

• Salt and pepper to taste

• Fresh parsley or cilantro for garnish (optional)

Instructions:

1. Prepare Rice: Rinse the brown rice under cold water to remove excess starch.

2. Sauté (Optional): If your rice cooker has a sauté option, heat the olive oil in the rice cooker, add the onions, and garlic, and sauté for about 2-3 minutes until fragrant.

3. Add Chicken and Veggies: Add the chicken pieces, broccoli (or other veggies), and spices (turmeric, cumin, salt, pepper). Stir everything well.

4. Cook: Pour the rice and chicken broth into the rice cooker, mix everything together, and close the lid. Set it to the white rice or brown rice setting depending on your cooker’s functions. Let it cook, typically around 30-40 minutes.

5. Check and Fluff: Once the rice cooker finishes, check to make sure the chicken is fully cooked and the rice is tender. If necessary, you can let it sit in the cooker for a few extra minutes with the lid closed to steam.

6. Serve: Fluff the rice with a fork, garnish with fresh parsley or cilantro, and serve!

Balanced Plate:

• Protein: Chicken breast

• Whole Grains: Brown rice

• Veggies: Broccoli, onions, and garlic

• Healthy Fats: Olive oil

• Flavor: Turmeric, cumin, and garlic for added health benefits!