Steps

1. In the rice cooker pot, add the rinsed rice (for 2 cups), chicken bouillon powder (2 tsp), oyster sauce (1 tbsp), and about 350ml of water (up to the 2-cup line). Mix everything together.
   🕒 00:35
2. Level the rice and place the ground pork (100g) on top.
   🕒 00:56
3. Set the pot in the rice cooker and cook using the regular white rice setting.
   🕒 01:04
4. Once cooking is complete, let it steam for 10 minutes with the lid closed.
   🕒 01:27
5. After steaming, mix the contents thoroughly once.
   🕒 01:43
6. After mixing, close the lid and keep it on the 'warm' setting.
   🕒 01:53
7. Finely chop the kamaboko (1 piece) into small cubes, about 3mm.
   🕒 01:57
8. Whisk the 2 eggs together with a pinch of salt and pepper.
   🕒 02:09
9. Microwave the beaten egg mixture for 1 minute 15 seconds at 600W.
   🕒 02:19
10. Roughly break up the microwaved egg.
    🕒 02:29
11. Add the chopped kamaboko and the broken-up egg to the rice cooker pot, and mix everything together while breaking up the egg.
    🕒 02:33
12. Drizzle in the sesame oil (2 tsp) and mix further.
    🕒 02:47
13. Transfer the amount you plan to eat immediately to a bowl. (Key Tip! Mixing all the rice with lettuce at once will release moisture and make it mushy, so only mix in lettuce for the portion you'll eat. Store the rest without mixing lettuce.)
    🕒 03:17
14. To the transferred rice, add half of the lettuce (80g, about 1 leaf), torn into bite-sized pieces or cut with scissors, and mix well.
    🕒 03:22
15. Taste and adjust seasoning with salt and pepper if needed. Once everything is mixed, plate it. Garnish with pickled ginger if desired.
    🕒 03:42