Serves 2
Ingredients
- about 1/3 - 1/2 a mid size yam (skinned and diced into small bite sized cubes).
- 100g of dried shrimp (hei bi), pre-soaked and chopped up
- 4-5 big chinese dried mushrooms, pre-soaked till soft and sliced into smaller pieces.
- 100g minced / lean pork. If using lean meat, just cut into smaller pieces.
- uncooked rice for 2
- Water
- 5 cloves of garlic (finely chopped)
- 5 cloves of onion (finely chopped)
Garnish
- spring onion / parsley
- fried shallot crisps
Seasoning
- light soya sauce
- sesame oil (1 tsp)
- pepper
- dark soya sauce
- five spiced powder (1/2 tsp)
*I can't really say how much of each to put, it really depends on whether you like it more salty or bland. If you like the rice to be darker, add more dark soya sauce.
Method
If you are using lean/minced pork, pre-marinate the pork with light soya sauce and pepper.
Rinse the rice with water using the rice cooker pot. Add water as if you are cooking normal steamed rice. Drain out the rice water into a bowl. Set aside.
On a heated frying pan / wok, add 2 tablespoons of sesame oil and stir fry the onion and garlic till fragrant. Add the dried shrimp and mushrooms, turn up the heat source and if it's too dry, add cooking oil. Add the pork and when it's half cooked, add the yam and continue frying for about 1 min. Add rice into the pan and fry very quickly till it's all well mixed, add all the seasoning to taste. Pour in the rice water + about half cup of water (using the rice cup), do a quick stir and transfer everything into the rice cooker. Cook the rice as per normal.
When the rice is cooked, use the rice spatula to stir and loosen it up before serving.
Note
Can also use lup cheong instead of minced/lean pork. I used the latter as it's less sinful.
Ingredients
- about 1/3 - 1/2 a mid size yam (skinned and diced into small bite sized cubes).
- 100g of dried shrimp (hei bi), pre-soaked and chopped up
- 4-5 big chinese dried mushrooms, pre-soaked till soft and sliced into smaller pieces.
- 100g minced / lean pork. If using lean meat, just cut into smaller pieces.
- uncooked rice for 2
- Water
- 5 cloves of garlic (finely chopped)
- 5 cloves of onion (finely chopped)
Garnish
- spring onion / parsley
- fried shallot crisps
Seasoning
- light soya sauce
- sesame oil (1 tsp)
- pepper
- dark soya sauce
- five spiced powder (1/2 tsp)
*I can't really say how much of each to put, it really depends on whether you like it more salty or bland. If you like the rice to be darker, add more dark soya sauce.
Method
If you are using lean/minced pork, pre-marinate the pork with light soya sauce and pepper.
Rinse the rice with water using the rice cooker pot. Add water as if you are cooking normal steamed rice. Drain out the rice water into a bowl. Set aside.
On a heated frying pan / wok, add 2 tablespoons of sesame oil and stir fry the onion and garlic till fragrant. Add the dried shrimp and mushrooms, turn up the heat source and if it's too dry, add cooking oil. Add the pork and when it's half cooked, add the yam and continue frying for about 1 min. Add rice into the pan and fry very quickly till it's all well mixed, add all the seasoning to taste. Pour in the rice water + about half cup of water (using the rice cup), do a quick stir and transfer everything into the rice cooker. Cook the rice as per normal.
When the rice is cooked, use the rice spatula to stir and loosen it up before serving.
Note
Can also use lup cheong instead of minced/lean pork. I used the latter as it's less sinful.
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