A no-fail rice cooker meal my kids LOVE! Tender pork ribs, savory mushrooms, sweet carrots, and soft chestnuts all cook together with rice in ONE pot. Set it, forget it, and dinner is ready! Perfect for busy nights and picky eaters.
I’m a big fan of one-pot meals—no extra dishes to wash, no fuss, just great food with minimal effort.
Today I’m sharing a recipe that both my kids and I absolutely love: Rice Cooker Pork Rib Rice.
What makes this even better is how easy it is to prep ahead.
Once you’ve added all the ingredients into the rice cooker, the whole dish cooks by itself.
Set it, forget it, and let the rice cooker do all the hard work. No babysitting, no complicated techniques.
It’s perfect for busy weeknight dinners, family meals, and honestly, even beginners can nail it on the first try. The taste? So good you’ll want to lick the plate clean.
Another bonus—everything in this recipe is customizable. Want to switch things up? Swap the pork ribs for chicken, or toss in veggies like snow peas to clean out your fridge. It’s flexible and forgiving.
After pan-searing the ribs, I like to use another nonstick pan to sauté the mushrooms and carrots for extra flavor. But you can just use the same pan right after searing the ribs.
If you’re into one-pot comfort meals like I am, you might also enjoy:
- Tomato and Beef Slices Noodle Soup
- Creamy Garlic Shrimp Pasta
- Pork & Mushroom Soup Noodles
- Quick Noodle Soup in 10 Minutes
- Soba Noodle Salad
- Tomato Udon Soup with Luncheon Meat
Why You‘ll Love This Recipe
- One-pot convenience: All the cooking happens in your rice cooker—easy cleanup.
- Deep flavor without complicated skills: Stir-fry once, then let the rice cooker do the work.
- Balanced, nourishing meal: Rice, protein, vegetables, and chestnuts in every bite.
- Tender ribs, soft rice: Soaking the rice and marinating the ribs ensures perfect texture.
- Rich umami aroma: Shiitake mushrooms and oyster sauce make it incredibly savory without overpowering the rice.
Ingredients and substitutions
- Pork ribs – Spare ribs are ideal because the meat is tender and flavorful, soaking up seasonings easily.
- Rice – Regular white rice works perfectly. I recommend rinsing and soaking it for 10 minutes before cooking so the grains absorb more flavor and turn pleasantly soft.
- Chestnuts – Fresh peeled chestnuts are wonderful, but using cooked chestnuts will make the texture extra soft and creamy.
- Shiitake Mushrooms – Dried shiitake mushrooms, rehydrated, will give you the most intense, umami-rich flavor. Be sure to save the soaking water to use as a flavorful cooking liquid.
- Carrot – Adds natural sweetness and a pop of color, and becomes soft as it cooks with the rice.
- Green onion – Some are used to marinate the ribs and the rest are sprinkled on top for freshness.
- Ginger & Garlic – These are essential for building the aromatic base of the dish and for cutting through the richness of the pork.
- Light and Dark Soy Sauce – The light soy sauce provides the primary salty, umami flavor, while the dark soy sauce is mainly used for achieving that beautiful, appetizing brown color.
- Oyster sauce – Adds richness and boosts savory flavor, almost like a secret ingredient.
- Cornstarch – Helps the ribs become tender as they cook, keeping the juices inside.
- Sugar – Just enough to balance out the saltiness and enhance the overall flavor profile.
How to make Rice Cooker Chestnut and Pork Rib Rice
1. Marinate the Pork Ribs
Place the pork ribs in a large bowl. Add the julienned ginger, sliced garlic, 3 teaspoons of light soy sauce, 1 teaspoon of dark soy sauce, 1 teaspoon of oyster sauce, and 1 teaspoon of cornstarch.
Use your hands to mix everything thoroughly, ensuring each rib is evenly coated in the marinade. Cover the bowl and let it marinate for at least 20 minutes.
2. Prepare the Other Ingredients
While the ribs are marinating, rinse the rice until the water runs clear.
Soak the rinsed rice in fresh water for 10 minutes, then drain it completely in a fine-mesh strainer.
Prepare your vegetables: cut the mushrooms and carrot into chunks, and have your chestnuts ready.
3. Cook the Ribs and Vegetables
Heat a tablespoon of oil in a large skillet or wok over medium heat. Add the marinated ribs and cook for 4-5 minutes, turning occasionally, until they are browned on all sides.
Remove the ribs from the skillet and set them aside.
Using the same pan without adding more oil, stir-fry the mushrooms, carrot, and chestnuts until fragrant.
Season with salt, sugar, 2 tsp light soy sauce, and ½ tsp dark soy sauce, then stir-fry well to combine.
4. Stir-fry the Rice
Add the drained rice to the skillet with the vegetables.
Stir continuously for about 2 minutes until the rice is evenly coated in the seasonings and has started to dry out.
5. Assemble in the Rice Cooker
Transfer the entire contents of the skillet (the rice and vegetable mixture) into the inner pot of your rice cooker.
Spread it out into an even layer. Place the seared pork ribs on top of the rice.
6. Add Water and Cook
Pour in water (or the reserved mushroom soaking water) until the liquid just barely covers all the ingredients.
It should be slightly less water than you would normally use to cook the same amount of rice.
Close the lid, set the rice cooker to the standard “Cook” function, and let it run through its full cycle.
7. Rest and Serve
Once the cooking cycle is complete, let the rice rest in the rice cooker with the lid on for an additional 5 minutes.
Then, open the lid, fluff the rice gently with a paddle, and garnish generously with chopped spring onions before serving.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat in the microwave with a sprinkle of water to refresh the rice, or in a skillet over low heat.
Frequently asked questions
Why is my rice a bit mushy?
This is almost always due to using too much water. Remember, the vegetables and ribs will release some of their own moisture during cooking. Next time, use just enough water to cover the ingredients.
Can I use other meats?
Absolutely! Chicken thighs (cut into chunks) or drumsticks work very well in this recipe. Adjust the marinating and initial cooking time accordingly.
My ribs are a bit tough. What happened?
This could be due to not marinating them (the cornstarch helps tenderize), or the ribs themselves may have been a particularly tough cut. Ensuring you use rib chops and giving them a good sear to lock in juices should help.
Lazy Dinner Hack: Rice Cooker Rib & Mushroom Rice
Ingredients
For the Marinade
- 300 g pork ribs
- 3 slices ginger julienned
- 3 cloves garlic minced
- 3 tsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp oyster sauce
- 1 tsp cornstarch
For the Rice & Vegetables
- 2 cups 300 g rice, rinsed
- 6-8 shiitake mushrooms cut into chunks
- 150 g chestnuts
- 1 carrot approx. 100 g, cut into chunks
For Stir-frying
- 2 tbp cooking oil
- 2 tsp light soy sauce
- ½ tsp dark soy sauce
- Salt to taste (approx. 2g)
- A pinch of sugar approx. 5g
For Garnish
- 2 spring onions chopped
Instructions
Marinate the Pork Ribs
- Place the pork ribs in a large bowl. Add the julienned ginger, sliced garlic, 3 teaspoons of light soy sauce, 1 teaspoon of dark soy sauce, 1 teaspoon of oyster sauce, and 1 teaspoon of cornstarch.
- Use your hands to mix everything thoroughly, ensuring each rib is evenly coated in the marinade. Cover the bowl and let it marinate for at least 20 minutes.
Prepare the Other Ingredients
- While the ribs are marinating, rinse the rice until the water runs clear.
- Soak the rinsed rice in fresh water for 10 minutes, then drain it completely in a fine-mesh strainer.
- Prepare your vegetables: cut the mushrooms and carrot into chunks, and have your chestnuts ready.
Cook the Ribs and Vegetables
- Heat a tablespoon of oil in a large skillet or wok over medium heat. Add the marinated ribs and cook for 4-5 minutes, turning occasionally, until they are browned on all sides.
- Remove the ribs from the skillet and set them aside.
- Using the same pan without adding more oil, stir-fry the mushrooms, carrot, and chestnuts until fragrant.
- Season with salt, sugar, 2 tsp light soy sauce, and ½ tsp dark soy sauce, then stir-fry well to combine.
Stir-fry the Rice
- Add the drained rice to the skillet with the vegetables.
- Stir continuously for about 2 minutes until the rice is evenly coated in the seasonings and has started to dry out.
Assemble in the Rice Cooker
- Transfer the entire contents of the skillet (the rice and vegetable mixture) into the inner pot of your rice cooker.
- Spread it out into an even layer. Place the seared pork ribs on top of the rice.
Add Water and Cook
- Pour in water (or the reserved mushroom soaking water) until the liquid just barely covers all the ingredients.
- It should be slightly less water than you would normally use to cook the same amount of rice.
- Close the lid, set the rice cooker to the standard "Cook" function, and let it run through its full cycle.
Rest and Serve
- Once the cooking cycle is complete, let the rice rest in the rice cooker with the lid on for an additional 5 minutes. Then, open the lid, fluff the rice gently with a paddle, and garnish generously with chopped spring onions before serving.
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