Directions:
- Dissolve 3 teaspoons chicken bouillon in 3 1/2 cups water in a rice cooker.
- Stir rice, baby bok choy, green onions, carrot, and mushrooms into the bouillon and water mixture.
- Start rice cooker and cook until liquid is absorbed and rice is tender, about 50 minutes.
- Dissolve 1 teaspoon chicken bouillon and 1/4 cup water in a small bowl; transfer mixture to a blender.
- Scoop about 1 cup of the rice mixture into the blender with the bouillon mixture; process until mixture becomes a thin paste, adding more water as needed.
- Mix the rice paste with the remaining cooked vegetables and rice until thoroughly combined.
- Season with black pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 362.99 Kcal (1520 kJ) | ||
| Calories from fat | 10.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.16g | 2% | |
|---|---|---|---|
| Cholesterol | 0.17mg | 0% | |
| Sodium | 330.79mg | 14% | |
| Potassium | 168.2mg | 4% | |
| Total Carbs | 79g | 26% | |
| Sugars | 1.28g | 5% | |
| Dietary Fiber | 1.52g | 6% | |
| Protein | 7.57g | 15% | |
| Vitamin C | 1.6mg | 3% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 4.1mg | 23% | |
| Calcium | 32.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 131.94 Kcal (552 kJ) | ||
| Calories from fat | 3.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.42g | 2% | |
|---|---|---|---|
| Cholesterol | 0.06mg | 0% | |
| Sodium | 120.23mg | 14% | |
| Potassium | 61.14mg | 4% | |
| Total Carbs | 28.71g | 26% | |
| Sugars | 0.46g | 5% | |
| Dietary Fiber | 0.55g | 6% | |
| Protein | 2.75g | 15% | |
| Vitamin C | 0.6mg | 3% | |
| Iron | 1.5mg | 23% | |
| Calcium | 12mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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