Tonight’s dinner is dumpling rice. Which is a great thing to put into a rice cooker and just let cook. Tonight I’ve got some sausage, pork hash (shu mai), peas and carrots, and Portuguese cabbage. Instead of just using Straight water for the rice, it is a mixture of chicken broth, oyster sauce, shoyu, garlic and ginger. Then some black pepper and hot sauce afterwards and a little bit of sesame seed oil.
Directions: Rinse your rice. Then mix up the “liquid ingredients” and toss that into the rice. Add enough water so it hits your index finger first knuckle when your finger tip is just touching the rice…the finger measuring for cooking rice. You can really add anything. Bok choy, cabbage shreds, spinach, frozen veggies, very thin pieces of chicken or pork, shrimp, any kind of asian dumpling. Whatever you have. Bean sprouts, spinach. If the meat you want to use is thick like sausage, it probably should be cooked ahead of time. But rice first, then the other stuff but put the dumplings [shumai, wonton, etc.] on top. Pop in the rice cooker and let it cycle through the cook.
Also… Portuguese cabbage is collard greens.
Rhys Ford 
That looks delicious!