Rice Cooker Japanese Fried Rice

Chop the green onions. Separate them into two portions: one for cooking in the rice cooker and one for garnish.

Crack three eggs into a bowl and beat them well.

Dice the pork belly into small, bite-sized pieces. It's easier to cut when it's half-frozen.

Place one portion of the chopped green onions and the diced pork belly into the rice cooker pot.

Add water, kombu, and soy sauce to the pot.

Add salt, black pepper, and sake to the pot.

Add sesame oil, minced garlic, and minced ginger.

Add oyster sauce and mix all the ingredients in the pot thoroughly.

Wash the rice, drain it well, and add it to the pot. Mix everything together again.

Place the pot into the rice cooker, select the 'Quick Cook' or regular rice setting, and press start.

Wait for about 40-45 minutes until the rice cooker finishes its cycle.

Once the rice is cooked, open the lid and remove the kombu seaweed.

Quickly pour the beaten eggs over the hot rice.

Sprinkle the remaining portion of chopped green onions on top.

Close the lid immediately and let it steam on the 'Keep Warm' setting for 12 minutes to cook the egg.

After 12 minutes, open the lid and gently mix the rice, egg, and green onions until well combined. Ensure the egg is fully cooked.

Serve the fried rice hot.