1. Wash the mushrooms and carrots and cut into pieces.
2. Chicken thighs are boneless and skinless (I personally don't like chicken skin, so I remove them every time), cut into cubes, and mix with starch.
3. Wash the rice and quinoa, control the water and set aside.
4. Press the "Cooking" button on the rice cooker. After 2 minutes, add the salad oil, add ginger and stir fry, cover the rice cooker and simmer for 2 minutes.
5. Pour in the chicken thighs and stir fry.
6. Add the carrots and mushrooms, continue to stir fry, close the lid, and continue to simmer for 2 minutes.
7. Add the washed rice and quinoa. Add water, just after the water has flooded the vegetables. Close the lid. Press the cooking button. After cooking, remember to keep the warm button and simmer for another ten minutes.
Tips:1. If there is no quinoa, just replace it with rice, a total of 200g.
2. If you are worried about the side dishes in the rice cooker, the operation is not good and the taste is not good, then it is directly in the wok, add oil and fry for a while, put it in the rice cooker, and simmer with the rice.
