Making bibimbap (a Korean rice dish) in a rice cooker is such a genius idea. I adapted my first attempt using the brilliant suggestion from Teczcape. In my small kitchen, I don't have much room for any more small appliances or a big Korean stone pot, so this is perfect.
I cooked the rice as usual, and when the cooker was done, I threw in a big handful of spinach, cut up kimchi, nori strips, and a sprinkle of furikake. I shut the rice cooker again and pressed the "cook" button once more. After it was "twice done" in a few minutes, I cracked in two quail eggs and let the machine steam it for another minute. The eggs were too cooked for my liking; next time I'll crack the eggs in just prior to mixing it up before serving. Forcing the rice cooker to "re-cook" it several times dries up the rice more, which gives you some crispy edges--similar to the slightly toasted rice you get when bibimbap is cooked in a traditional Korean hot stone pot.