Chinese Sausage Mixed Rice in a Rice Cooker

A savoury one-pot mixed rice made entirely in the rice cooker with lap cheong sausage, shimeji mushrooms, edamame and bean sprouts.

Ingredients

186 g		rice (Japanese short-grain or medium grain recommended)
—		water (reduce by 1/4 cup from usual rice cooker measurement)
1/4 cup	60 ml	soy sauce
2		Chinese sausages (lap cheong), thinly sliced
35 g		shimeji mushrooms, ends trimmed and separated
39 g		shelled edamame (frozen or fresh)
52 g		bean sprouts
a drizzle		toasted sesame oil
optional		chili crisp for serving (optional)

Rinse the rice thoroughly and place it in the rice cooker. Add water as you normally would for the rice you are using, but reduce the total amount by 1/4 cup to accommodate the soy sauce liquid.
Pour in the soy sauce, then top with sliced Chinese sausage, shimeji mushrooms, and edamame. No need to stir.
Start the rice cooker on your regular white rice setting.
As soon as it finishes cooking, quickly open the lid, scatter the bean sprouts on top, and close the lid immediately to trap the steam. Let sit for 5 minutes to gently steam the sprouts.
Drizzle with a bit of toasted sesame oil, fluff gently, and serve. Top with chili crisp for extra heat and crunch.