Zero Effort Rice Cooker Mui Choy Pork Rice

Set the rice cooker to 'Cook', 'Open-lid Cooking', or 'Steam' with the lid open. Add a little cooking oil to heat up.

Add the cinnamon stick, star anise, and smashed young ginger to the hot oil. Fry until fragrant.

Add the finely chopped shallots and fry until they turn translucent.

Add the finely chopped garlic and continue to fry until fragrant.

Add the thinly sliced pork and stir-fry until it is no longer pink.

Season the pork with a few dashes of ground white pepper and five-spice powder. Mix well.

Add the rinsed, soaked, and chopped preserved mustard greens (mui choy). Fry for 1-2 minutes to evaporate any excess moisture.

Add the rinsed jasmine rice, followed by the oyster sauce, light soy sauce, and premium dark soy sauce. Stir everything together until well combined.

Pour in the water, mix briefly, and level the ingredients. Push any bits from the side of the pot into the liquid.

Close the lid and cook using the standard 'Jasmine Rice' or 'White Rice' setting. This typically takes about 25-40 minutes.

Once cooked, garnish with freshly chopped spring onions. Fluff the rice thoroughly and serve hot.