1, 1 cup of rice, 1 carrot, 1 spoon of soy sauce, 1 spoon of soy sauce, appropriate amount of corn kernels, half a spoon of oyster sauce, 1 mushroom or Pleurotus eryngii, appropriate amount of pepper, half a sausage and 2 steaks. Wash carrots, Pleurotus eryngii, steak, sausage and pepper, cut into pieces, put oil in the pot and stir-fry all the ingredients in the pot for about two minutes. After the meat changes color, pour a flat shovel of soy sauce, half a spoonful of soy sauce and a little chicken essence. Stir-fry, turn off the fire when it is almost cooked, put the washed rice into the normal amount of water, and spread the fried materials in the rice cooker.

2. 200g of quick-frozen miscellaneous vegetables, 3 slices of bacon, 8 dried mushrooms, 0 spoon of 65438+ soy sauce, 0.5 spoon of soy sauce, 2 onions, and 0/.5 cup of rice/kloc-. Soak dried mushrooms in hot water. 1.5 small pot rice, elutriation. Soak the dried shiitake mushrooms for 15 minutes, and cut them into cubes with a knife. Many of them are sausages, and they are also cut into small squares. The quick-frozen grocery bag I bought thawed, and half of it was used everywhere. Shovel off a little oil, stir-fry miscellaneous vegetables for five or six times, add bacon and mushrooms, stir-fry for 1 min, pour in a proper amount of soy sauce essence and a little soy sauce color (because bacon is tasty and not too salty), wait until the water and sauce in the pot are almost dry, turn off the fire, and add a proper amount of water (water) to the washed rice. The water level line is flush with the thumb nail), pour the cooking on the rice, spread it out, and press the cooking button. After the rice cooker jumps to heat preservation, you can continue to wait for 15 minutes to let the rice inside swell, then open it and sprinkle with chopped green onion, continue to heat preservation, and stir fry it with a rice spoon after 10 minutes.

3. Rice for two people (two cups in the measuring cup), potatoes 1-2 medium heads, several cloves of garlic, half a spoon of cooking wine, 2 spoons of bean paste, soy sauce 1 spoon, soy sauce 1 spoon, sugar 1 spoon, a few onions and sesame oil/kl. Soak the rice 15-30 minutes first (according to the usual cooking method, the rice cooked in the rice cooker with rice and water is wet and soft, if the rice is dry, you should put less water than usual). Slice the garlic for later use, peel the potatoes and cut them into small pieces, soak them in clear water to prevent oxidation, drain them before cooking, add oil to the wok, pour in garlic slices after oil heating, and pour in the drained potatoes. Add cooking wine, soy sauce, soy sauce and sugar, stir-fry evenly, turn off the heat (at this time, the potatoes are still raw, so there is no need to stir-fry), pour the fried potatoes and garlic slices into the uncooked rice, cover the rice cooker, and stir-fry in the stir-fry mode. After the rice is cooked, open the lid and gently stir the potatoes and rice, sprinkle with chopped green onion, stew for 10 minute, and mix well with some chicken essence and sesame oil when preparing to serve.