Rice with Sausage, Onion, Ketchup and Sunny-Side-Up Egg
Ingredients (serves 4 to 6)
To Cook in the Rice Cooker:
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. vegetable oil
1 cup chopped onion
1/2 cup chicken stock
1 tsp. sea salt
1 tsp. Worcestershire sauce
10 oz. sweet-style sausage, cut into 1/2-inch square cubes
1 cup frozen mixed vegetable
1/4 cup ketchup
4 to 6 medium eggs
Freshly ground black pepper
Measure the 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.
In a large skillet or wok heat the vegetable oil and cook the onions over medium-low heat for 5 to 10 minutes. Add 1/2 tsp. salt while cooking the onions. Add the sausage and cook it over high heat until all pieces appear well fried. Add the chicken stock, Worcestershire sauce and ketchup and cook the mixture over moderately high heat until the stock is half absorbed.
Add the rice, frozen vegetables and remaining sea salt. Cook the mixture until it is heated through. Add the freshly ground black pepper.
Prepare four to six sunny-side-up eggs in a non-stick skillet or regular skillet.
Divide and serve the portioned rice in 4 to 6 bowls with a sunny-side-up egg on top.