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:
1/4 cup vegetable oil
1 cup minced onion
3 cloves garlic, finely minced
1/4 cup carrots, finely minced
2 cups frozen mixed vegetables
2 oz. Swiss chard, cut into thin strips crosswise with white stem
1-1/2 tsp. sea salt
2 to 3 Tbsp. curry powder (select a type of powder for the degree of spiciness preferred)
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.
water to the corresponding water level for “WHITE RICE” or “BROWN,” whichever you are using. Cook the rice using the “HARDER,” “REGULAR” (if available), or "WHITE RICE" setting for white rice, and “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. When hot, add vegetable oil and cook onions and carrots over medium-low heat for about 10 minutes. Add the garlic and cook until fragrant, about 20 seconds.
Add curry powder and stir several times. Turn heat to high and add frozen vegetables and Swiss chard along with salt and cook until vegetables are thoroughly heated and coated with oil.
Add the rinsed or cold rice and cook until heated through and looks well fried. Taste the rice and add salt if necessary.