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Steamed Vegetables in Rice Cooker

Here's an easy, fast way to cook Steamed Vegetables in a Rice Cooker. Sliced Napa cabbage, green beans, slivers of onions, scallions, ginger all laced with sweet Hoisin sauce cooked over the steam from boiled rice is a quick, healthy way to make dinner. This was adapted from a recipe by Pam Jorolan of Everybody's Cafe via her Instagram feed @spamjorolan. Serves two.


  • 1 1/2 cups from Asian markets uncooked jasmine white rice grains
  • 3 cups to cook with rice in rice cooker water
  • 1-2 cups sliced in strips Napa cabbage (Chinese pechay in the Philippines)
  • 1 cup cut in 1/2 inch pieces green beans
  • 1/4, sliced onion
  • 1 piece about 1/2 inch, sliced in thin strips ginger
  • 3 to 4 strips about 2 inches length for each red bell pepper
  • 1/4 cup chopped scallions
  • 2 Tablespoons from Asian markets or ethnic aisle of major supermarkets hoisin sauce
  • 2 teaspoons from Asian markets xiao xing rice wine
  • 2 drops from Asian markets or ethnic aisle of major supermarkets sesame oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper powder
  • 1 piece peeled, sliced in half (optional, from Asian markets) salted duck's egg


  • Equipment needed: rice cooker. (Available in major stores, Asian markets, online sources).
  • Cook rice in the rice cooker: wash uncooked white rice grains with water twice. Drain water. Add water to rice. Press “on” button. Rice automatically cooks in about 8 to 10 minutes for this amount of three cups.
  • Separately, in a heat-proof bowl that will fit inside rice cooker, layer the vegetables: sliced Napa cabbage, green beans, red peppers, onion slices, ginger, and scallions. Pour the hoisin sauce, Xiao Xing rice wine, sesame oil, sea salt, black pepper powder. Do not stir the sauces yet.
  • Place this bowl of vegetables and seasonings inside the rice cooker over the cooked boiled rice, immediately after the rice has cooked. The heat from the steam will cook the vegetables. Cover the rice cooker and let the vegetables cook for 15 to 17 minutes.
  • After vegetables have cooked, take out the bowl from the rice cooker. In a bowl, mix the  cooked rice and vegetables together. This will be the first time you should stir the sauces so that they mix in together with the rice and ingredients. Serve while still warm.
  • If desired, top with sliced salted eggs or steamed Chinese sausages (Chorizong Macau in the Philippines). See past blog post how to cook Chinese sausages.
  • Cook’s comments: if you don’t own a rice cooker, steam the vegetables with sauces and seasonings in a steamer over briskly boiling water for about 8 minutes. Cook rice separately as you prefer.
  • Ingredient notes: my family always prefers boiled jasmine white rice for all our meals and it is what I use for this recipe and those on this blog. If preferred, other types of rice can be used. Adjust cooking time according to package directions.
  • Ingredient substitute: on other days, I use Tamari soy sauce, low sodium instead of hoisin sauce. Tamari sauce is gluten-free (no wheat) and is found in Asian markets, large food stores or online sources.
  • Shop for it: for my readers' convenience I have a "Shop for it" tab on this blog that brings you straight to Amazon. Some of the items needed for this recipe like the rice cooker, rice grains, hoisin sauce, rice wine, sesame oil can be purchased through various sources on Amazon. Click here to get to my Amazon affiliate page.
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