One-Pot Rice Cooker Fried Rice

Instructions:

1. Rinse 1½ cups (300g) long-grain white rice in a fine-mesh strainer under cold water until the water runs clear.
2. Transfer the rinsed rice to the inner pot of the rice cooker; add 1¾ cups (415ml) low-sodium vegetable broth and 1 tbsp (15ml) toasted sesame oil, stirring once to ensure the rice is submerged.
3. Spread 2 cloves minced garlic, 1 tsp (5g) grated fresh ginger, ½ cup (50g) finely diced firm tofu, ½ cup (60g) frozen peas and carrots mix, and ½ cup (50g) corn kernels evenly across the top of the rice without stirring them in.
4. Close the lid and select the White Rice or Standard setting to cook.
5. While the rice cooks, whisk together 2 tbsp (30ml) reduced-sodium soy sauce, 1 tbsp (15ml) maple syrup, 1 tsp (5ml) apple cider vinegar, and ¼ tsp (1g) white pepper in a small bowl.
6. When the rice cooker switches to the Warm setting, open the lid and pour the prepared seasoning sauce over the rice.
7. Drizzle 2 lightly beaten large eggs over the top of the rice.
8. Gently fold everything together with a spatula for 2 to 3 minutes until the residual heat cooks the eggs into velvety ribbons and the grains are glazed.
9. Fold in 2 thinly sliced stalks of green onions and 1 tsp (5g) toasted sesame seeds before serving.