Chinese rice meat with the rice cooker

Ingredients for 4 servings:

• 2 cups of rice (1 cup equals 180 ml)
• 1 m.-large onion(s), white
• 2 tbsp chili paste
• 1 tsp salt
• 2 pointed peppers, green
• 500 g pork, without fat
• 2 tbsp sesame oil
• 2 tbsp vinegar (soy vinegar)
• 1 bunch spring onion(s), only the green part or alternatively chives
• some beef broth or chicken soup

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

easy preparation with little effort, especially for beginners, as nothing can burn

Fill the well-washed rice with soup up to the 2-cup rice mark (I use twice the amount of rice) and whisk in the chili paste. Cut the pork into approximately 1 cm cubes and mix well with the finely chopped onion, salt, soy vinegar, and sesame oil in the rice cooker. Turn on the rice cooker, and after the cooking time has elapsed, the rice cooker will automatically switch to the keep-warm function—approximately 20-25 minutes for this amount—and stir in the finely chopped bell pepper. Leave the rice meat in the rice cooker on the keep-warm function for at least another half hour, after which it can be served sprinkled with finely chopped green onions or chives.