3 cups (rice measuring cup) short or medium grain white or brown rice
Water to fill to water level 3 for "WHITE RICE" or "BROWN RICE"
To Prepare Separately:
2 Tbsp. butter
5 large garlic cloves, cut into thin slices
10 oz. beef sirloin cut into 1/3 inch cubes
½ tsp. sea salt
2 to 3 tsp. shoyu (soy sauce)
1 Tbsp. mirin (Japanese sweet rice wine)
2 oz. Swiss chard, cut into thin strips crosswise with white stem
1 to 2 tsp. freshly ground black peppercorn
Measure rice accurately using the measuring cup that came with your rice cooker. Rinse white rice until water clears, or rinse quickly once if using brown rice, and place in the inner cooking pan.
Add water to the corresponding water level for “WHITE RICE” or “BROWN RICE,” whichever you are using. Cook the rice using the “HARDER,” “REGULAR” (if available), or "WHITE RICE"setting for white rice, and the “BROWN” setting for brown rice.
When rice completes cooking, transfer the rice to a strainer and rinse under cold tap water to cool the rice and remove excess starch. Drain the rice and let stand 20 minutes before stir-frying. When using rice that has been previously cooked and stored in the refrigerator, omit this step.
Heat a wok or large skillet and melt butter. When hot, add garlic slices and cook over medium-low heat until lightly golden, turning over the garlic sliced from time to time. Remove the garlic and reserve in a small cup.
Salt beef cubes and add to wok and cook over medium heat until outside turns lightly golden. Add shoyu and mirin and cook beef over moderately high heat until all liquids are absorbed, stirring continuously with a spatula.
Add the rinsed or cold rice and cook until heated through, stirring continuously with a spatula. Add swiss chard and cook until the greens wilt. Add freshly ground black peppercorn and cooked garlic.