Yam Rice (芋头饭)

Ingredients:

2 1/2 cup rice, washed and drained

400g yam, cut into cubes

30g dried shiitake mushroom, soaked and cut into cubes

40g dried shrimps, soaked

1 chinese sausage, sliced thinly

30g garlic, minced

2 shallots, sliced thinly

100g char siew, cut into cubes (alternatively you can also use pork or chicken)

Seasoning:

2 tbsp light soy sauce

1 tbsp oyster sauce

1 tsp chicken granules

1/4 tsp sugar

1/4 tsp salt

1/2 tsp sesame oil
pepper

cooking oil

spring onions for garnishing

• Heat oil under medium heat and saute shallots.  Remove  fried shallots  and set aside. Then saute garlic until aromatic and transfer into a small bowl for later use. 
• Leave enough garlic oil in the pan to stir fry mushroom, dried shrimps, sausage and char siew separately until aromatic.  Set aside.
• Then using some of the garlic oil, stir fry yam with salt and pepper for about 5 minutes. Set aside.
• With some garlic oil, stir fry drained rice with the seasoning until slightly translucent.  Transfer into rice cooker and add water (usual amount of water for 2 1/2 cups rice)  then pour all the fried ingredients on top of the rice and cook. 
• When the rice is cooked, add in the garlic oil and using a pair of chopsticks, fluff up the rice.
• Serve rice hot and garnish with fried shallots and spring onions.