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Rinse 1 cup of rice until it runs clear and add 1 cup of water
Add ½ cup diced carrots, 2 sliced baby bok choy, ½ cup frozen edamame, ½ block of diced firm tofu
Mix together 2 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tbsp shaoxing wine, 1 tbsp sesame oil, 1 inch grated ginger, 1 minced garlic clove, and ½ tbsp sugar
Drizzle the sauce on the food in the rice cooker
Cover with lid and turn on rice cooker
Once cooked, mix everything together