Wash and drain rice in rice cooker pot 3 to 4 times. Add salt, 1 teaspoon sesame oil, and fried shallots. Top with water until the 1 cup mark (approximately 1 cup/240ml) on the rice cooker insert. Wipe the exterior of the pot dry. Transfer to the rice cooker.
Place broccoli florets in a small bowl. Then place the bowl in a rice cooker steamer tray. Transfer the steamer tray onto the rice cooker pot. Place the lid over the top and press the cook button.
Heat vegetable oil in a small pan.
Place all-purpose flour, egg, and panko breadcrumbs into separate bowls.
Sprinkle salt and pepper on both sides of pork loin chop. Then, dredge pork with all-purpose flour, dip in egg, and coat with breadcrumbs on both sides.
Transfer coated pork loin chop to the pan and pan fry each side for 3 minutes over medium low heat. Using a pair of tongs, hold the pork cutlet sideways and sear the sides. Then place it back into the pan, cover with lid and turn off stove. Allow it to continue cooking for 3 more minutes.
When rice and broccoli are cooked, unplug the rice cooker. Remove the bowl with broccoli from the streamer tray. Drizzle soy sauce and remaining 1 teaspoon sesame oil over the broccoli. Toss broccoli with a spoon.
Scoop rice into a bowl. Pile dressed broccoli over the rice on one side. Pour the dressing remaining in the bowl over the rice.
Cut pan fried pork cutlet into ¼ inch thick slices and pile on top of rice in the bowl. Sprinkle with remaining 1 tablespoon fried shallots. Serve immediately.