Add in white, red jasmine rice and quinoa grains into the rice cooker pot.

Wash well, draining it at least 3 times.

Transfer back into the rice cooker.

Drizzle in some vegetable oil and vegetable stock enough to reach the measuring indicator of Jasmine 2 cups in the rice cooker pot.

Then, add in all the vegetables into the pot together.

Stir until nicely mixed, then cook it in the rice cooker using ‘Mixed Rice’ setting.

Once the rice cooker is done, crack in an egg and throw in some spring onions, close the lid and let it cook with the leftover heat for about 10 minutes before tossing.

Serve warm.