One-Pot Tom Yum Rice

I was a bit lazy yesterday and wanted only minimal washing. Instead of cooking Tom Yum Fried Rice, I just combined all ingredients in the rice cooker and it is done within 15 minutes. If you like to add some frozen mixed vegetables, just throw in after the rice is cooked. Alternatively, blanch the frozen mixed vegetables and mix with the rice prior to serving.

Preparation: 10 mins, Cooking time: 15 mins

Ingredients (serves 2)
° 200g rice, washed and drained
° 400ml water
° 1 stalk lemongrass, peel off outer layers leaving tender whitish centre, cut out 5cm, bruised
° 4-6 kaffir lime leaves
° 100g king oyster mushrooms, sliced
° 6 straw mushrooms or button mushroom, sliced
° 1 teaspoon olive oil
° 1 thin slice ginger, finely chopped
° 1 tablespoon vegetarian tom yum paste
° 1 tablespoon light soy sauce, or to taste
° ¼ teaspoon sugar (optional)
° ½ fresh red chilli (optional) , finely shredded
° a small handful fresh coriander leaves, for garnish

1. Combine all the ingredients into an electric rice cooker, mix well and turn it on.
2. When done, leave the cooked rice to rest, covered, for 5-10 minutes. Fluff with a fork and discard lemongrass, lime leaves.
3. Garnish with red chilli, coriander leaves and serve hot.