Monday, June 13, 2011

Yam Rice (芋头饭)

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)
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
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. 

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