8 Fail-proof One Pot and Rice Cooker Meals For Busy Adults

In today's fast-paced world, cooking a delicious homemade meal can feel like a luxury. After a busy day, we often settle for quick and easy options that may not always hit the spot. That's where these one pot and rice cooker meals come to the rescue!

These 8 recipes are fail-proof, making meal prep a breeze and replacing instant meals with hearty dishes you'll definitely love, using only a pot or rice cooker!

1. Oyako Don

If you love Japanese food, Oyako Don is a must-try! This dish combines sweet and savoury flavours in one pot, perfect for those busy weeknights when you want a comforting meal without the hassle.

INGREDIENTS FOR OYAKO DON

• 2 chicken thigh, cut into bite-sized chunks
• 1 cup chicken/dashi stock
• ¼ teaspoon salt
  
• 1 tablespoon soy sauce
• ½ tablespoon dark soy sauce (for colour) – add regular if you don’t have this!
• 1 tablespoon mirin
• 1 teaspoon sugar
• ½ small white onion
• ½ tablespoon oil
• 1 cup short grain rice – soak with 2 cups of water prior to cooking
• marinated chicken
• 2 eggs with a pinch of salt – eggs beaten to 70-80%
  
• 1-2 green onion – sliced
• seaweed, sliced thinly

Remember, the most crucial aspect of Oyakodon is the runny eggs on top. Ensure they are cooked just right—runny, not overcooked.

DIRECTIONS:

1. With a rice cooker pot, rinse the rice and drain the water. Once done, pour in the chicken or dashi stock into the pot.
2. In a separate bowl, combine and lightly marinate the chicken with an extra dash of chicken stock salt, soy sauce, dark soy sauce (for colour), mirin (or water), sugar, small white onion, and oil. Let it sit for 30 min.
3. After 30 min, add the chicken in the pot of rice with the stock. Press “Start” button to cook it.
4. Prepare the eggs by whisking them lightly and pour them in when the rice is cooked after 60 minutes.
5. When the rice is done cooking, open the lid really fast and pour the beaten eggs in. Close the lid and wait for 2-8 minutes (3 minutes for runny eggs, 5 min for over easy and 8 min for well done).
6. Garnish the rice with some sliced green onions.

2. Vongole Pasta

Contrary to popular belief, Italian dishes are not as daunting to make at home as they may seem. This Vongole Pasta recipe brings the authentic flavours of Italy to your table with minimal effort. The key to its rich taste lies in cooking the clams in a savoury broth, infusing every bite of pasta with delicious seafood essence.

INGREDIENTS FOR VONGOLE PASTA

• 1 pound dried linguine
• 1/4 cup olive oil
• 6 cloves garlic, thinly sliced
• 1/2 teaspoon red pepper flakes
• 1/2 cup dry white wine (omit if you can’t take alcohol)
• 3 pounds littleneck clams (about 3 dozen)
• 2 tablespoons unsalted butter
• 1/3 cup chopped fresh parsley leaves
  

DIRECTIONS:

1. Cook linguine until almost al dente; reserve 1 ½ cups pasta water, then drain.
2. Heat olive oil in a pot, sauté garlic and red pepper flakes until fragrant.
3. Add wine and clams. Cover and cook until clams open; remove clams to a bowl.
4. Add 1 cup pasta water to the pot, bring to a boil, then add pasta. Cook until al dente.
5. Remove from heat, add clams, butter, and parsley. Toss until butter melts. Serve immediately.
   

3. HAINANESE CHICKEN RICE

I used to think that making chicken rice was difficult and cumbersome – but I was mistaken. Surprisingly, all you need are a few ingredients to toss into the rice cooker pot. While it cooks, take some time to unwind and enjoy a moment to yourself before savouring this classic, aromatic dish.

INGREDIENTS FOR HAINANESE CHICKEN RICE

• 2 cups Jasmine white rice
• 2 cups chicken stock (or as required by rice cooker)
• 3 cloves garlic, lightly crushed
• 1 inch ginger, sliced
• 2 stalks spring onions, the white portion
• 1 tsp sesame oil
• 300g boneless chicken thighs
• 1/2 tsp salt & pepper, or to taste
• 50g of Bok Choy, or your favourite leafy vegetables
• greens of spring onions, for garnish
  

CHILLI SAUCE

• 5 red chillies
• 5 bird’s eye chillies (adjust according to spice tolerance)
• 4 cloves garlic
• 1 inch ginger
• 1/2 cup chicken stock
• 2 tbsps lime juice
• 1 tbsp sugar
  

DIRECTIONS:

1. In the rice cooker pot, add the rinsed rice, chicken stock, garlic, ginger and spring onions. Then, pour sesame oil over the rice.
2. Season boneless chicken thighs with salt and pepper. Lay chicken thighs over the rice. Close the rice cooker and turn on to cook using the regular rice cooking setting (The rice should cook for about 20-25 minutes).
3. At the last 5 min of cooking, lay on bok choy and continue cooking.
4. Once the rice is cooked, remove the bok choy first and then the chicken. Keep it to one side and let it rest for about 5 mins before slicing it.
5. Fluff the rice, before removing the large chunks of aromatics.
6. Chop the chillies, garlic and ginger to smaller chunks for easier blending. Combine all the ingredients to a blender, and blend to a sauce.
7. Serve it all together.
   

4. Sesame Oil Chicken Noodle Soup

After enduring a long and hectic day at work, there's nothing quite as comforting as a warm bowl of chicken noodle soup. Its simple yet bold flavours not only warm you from the inside out but also work wonders for us busy adults, providing a soothing respite that rejuvenates both body and spirit.

INGREDIENTS FOR SESAME OIL CHICKEN NOODLE SOUP

• 1/4 C Black Sesame Oil or Cold-pressed Toasted Sesame Oil
• 1 inch Old Ginger Thinly sliced
• 2 Chicken Thighs & Drumsticks or half a chicken
• 4 C Cooking Rice Wine (omit if you can’t find it)
• Water
• 1 tsp Salt or to taste
  

DIRECTIONS:

1. In a pot, heat up the sesame oil on low heat and add the ginger while the oil is still warm. Fry it until it has released all the flavour. It should look dry, golder, crisp and will stop bubbling.
2. Turn the heat up to medium and add the chicken. Fry it until the outside is cooked.
3. Add rice wine (omit if you don’t have any) and enough water to cover the chicken, turn the heat up to high and bring it to a boil.
4. Once it has boiled, simmer it for 10 - 15 mins or until the chicken is cooked through and tender. Add salt to taste.
5. While waiting for the chicken to cook, boil the noodles of your noodles to al dente.
   

5. Korean Stir Fry Glass Noodles (Japchae)

Everyone loves Japchae. I always seek it out whenever I’m at my favourite Korean restaurant, and it's never enough. There's something about the stringy, chewy noodles and the strong yet clean flavours that always leave me craving more.

Normally, making Japchae takes a long time because you have to soak the noodles. However, I've discovered a recipe that only takes about 20 - 25 minutes!

INGREDIENTS FOR JAPCHAE

• 150-200g Korean glass noodles (the thin kind that cooks in about 7mins)
• 1/2 of an onion
• 2 tsp minced garlic
• Shiitake mushrooms, bell peppers, shredded carrots, spinach (or your choice of vegetables)
• 50-70g beef of choice, thinly sliced
• 1 tsp Salt or to taste
  

SEASONING SAUCE

• 1 tbsp sugar
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• Black pepper
• Sesame oil
• Roasted sesame seeds
  

DIRECTIONS:

1. Cook glass noodles following the instructions on the packaging. Drain and then rinse in cold water. Set it aside.
2. Drizzle cooking oil in the pot and saute onions until slightly translucent.
3. Add minced garlic and saute for about 30s.
4. Season your beef with salt and pepper, then add it in. Cook it and set it aside.
5. Add your choice of vegetables except spinach (if you’re adding it in). Saute it for another 30s.
6. Add spinach and pour 2 tbsp of water. Immediately close the pot for about 1 - 3 min.
7. Open the lid and give it a good mix. Add the noodles and beef into the pot and then turn off the heat.
8. Season it with oyster sauce, soy sauce, black pepper, sugar, sesame oil, and roasted sesame seeds.
9. Serve it immediately or store in the refrigerator for leftovers.

6. Chicken Adobo Rice

I believe everyone should try this dish at least once in their life. It's a classic staple in every Filipino family. If you're seeking something different yet quick and easy (and fail-proof), this is the perfect dish for you!

INGREDIENTS FOR CHICKEN ADOBO RICE

• 1.5 cup rice
• ⅓ cup vinegar
• ½ cup soy sauce
• 3 - 4 cloves of garlic, minced
• ½ onion, diced
• 1 tsp black pepper
• 1 tsp sugar
• 2 bay leaves
• 1 cup water
• 1.5 lbs chicken thigh
  

DIRECTIONS:

1. Place rinsed rice in the rice cooker pot and combine vinegar, soy sauce, garlic, onions, black pepper, sugar, bay leaves, and water together.
2. Give it a good mix and make sure it is all well combined.
3. Gently place the chicken thigh into the rice cooker, making sure it is evenly spaced out so that it will be evenly cooked.
4. Let it cook for 50 mins or using the “long grain rice” function.
5. Once cooked, serve it immediately.
   

7. Creamy Tomato Pasta

This creamy tomato pasta will surely be your savior on busy weeknights. Not only is it easy to make, but it also takes only about 30 minutes using ingredients that are likely already in your home. Plus, it's picky-eater approved!

INGREDIENTS FOR CREAMY TOMATO PASTA

• 2 Tbsp. extra-virgin olive oil
• 1 cup diced yellow onion
• 1 pint cherry tomatoes, halved
• 8 oz. dry penne pasta
• 1 cup marinara sauce
• 2 cups water
• 1/2 tsp. garlic powder
• 1/2 tsp. dried oregano
• 1/2 tsp. each kosher salt and cracked black pepper
• 2 to 3 generous handfuls fresh baby spinach (omit if you do not eat any vegetable)
• 1/3 cup heavy cream
• 1/2 cup shredded mozzarella cheese
• 1/4 cup chopped fresh basil leaves for garnish (optional)
• Grated Parmesan cheese for garnish (optional)
  

DIRECTIONS:

1. In a large skillet, heat 2 tbsp oil over medium heat. Then add your onions and tomatoes and cook for about 7 - 8 mins until the onion is soft and tomatoes are broken down, giving it a jam-like texture.
2. In the same skillet, add pasta (uncooked), marinara sauce, water, garlic powder, oregano, salt and pepper. Give it a good stir and increase the heat to medium-high, bring it to a simmer. Cover it with a fitted lid but stir it occasionally for about 10 - 12 mins, until the pasta is al dente.
3. Pour in the heavy cream, spinach and cheese. Continue stirring it until spinach wilts and cheese melts.
4. Garnish it with fresh basil and parmesan. Now, it is ready to be served!

8. Chicken Alfredo Pasta

This super simple and easy recipe might just become your next favorite dish to make – whether on a busy weeknight or a regular day. While I do enjoy making traditional pasta boiled separately (as I find it cooks better compared to a skillet), one-pot pasta has become a convenient alternative. Especially on busy weeknights, opting for one pan makes life easier after a long day of work.

INGREDIENTS FOR CHICKEN ALFREDO PASTA

• 1 lb chicken breast, diced
• 2 cups penne pasta
• 2 cups chicken broth
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• Salt and pepper to taste
• Cooking oil
  

DIRECTIONS:

1. In a large skillet, add a dash of oil and diced chicken. Cook the chicken until browned.
2. Add pasta (uncooked), chicken broth and heavy cream. Combine and mix it then bring it to a boil.
3. Reduce the heat, cover, and simmer until pasta is cooked and sauce is creamy. Remember to stir it occasionally.
4. Stir in Parmesan cheese until melted and season with salt and pepper. Serve it immediately!
   

So, which one of these recipes will you be making first?

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