Rice Cooker Pork Rib with Pumpkin Rice

Recipe adapted from here
Ingredients
3/4 lb pork ribs - cut into small pieces
1/2 cup cubed pumpkin
2 tablespoons oil 
3 dried mushrooms, washed, soaked, drained, and cut into thin slices
2 slices ginger, chopped 
3 cloves garlic, chopped 
1/2 teaspoon sugar 
2 teaspoons light soy sauce
1/2 cup water 
1 cup uncooked rice
Water (use the amount appropriate to the type of rice you’re using and your rice cooker’s instructions) 
1 teaspoon salt 

To marinate the ribs: 
1/3 teaspoon salt 
1/4 teaspoon white pepper
1/4 teaspoon dark soy sauce 

Method

• Toss the ribs with the marinade ingredients and set aside for 1 hour.
• When you’re ready to cook, heat 1 tablespoon oil in a wok over medium heat. Add the mushrooms and stir-fry until caramelized. Remove from the wok and set aside.
• Add another tablespoon of oil to the wok (over high heat this time), and brown the marinated ribs. Once browned, turn the heat down to medium, and add the ginger, garlic, and sugar. Stir-fry for a minute, and then add light soy sauce, and 3/4 cup water. Bring to a simmer and cook for 20 minutes, until the liquid has almost all evaporated.
• While the ribs are simmering, add the rice to the rice cooker and add the proper amount of water (according to your rice cooker instructions/type of rice you’re using). This is when you can strain and add some of the liquid the mushrooms were soaking in, if desired. Alternatively, you could also use chicken, pork, or vegetable stock.
• Stir in the mushrooms and 1 teaspoon salt. Shake the pot around a little so the rice and liquid is in an even layer. Spread the rib mixture over the rice.  Place cubed pumpkin on top of the ribs. Place it into the rice cooker and press the button to start it.
  Dinner is ready when the cooked button is lighted.