Yam Rice in Rice Cooker

This Chinese-style Yam Rice with pork belly and lap cheong makes for the perfect one-pot meal!

Stir fried with dried shrimps and mushrooms for extra umami kicks and garnished with fragrant fried shallots, taro rice in a rice cooker is quick to prepare and impressive to serve. Yet another easy rice cooker recipe for the keeps.

An excellent pairing with homemade Bak Kut Teh.

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Ingredients

Adjust Servings
220g Yam (cut into cubes)
2cups Rice
60g Dried shrimps (pre-soaked, roughly chopped)
8pcs Dried mushrooms (pre-soaked, chopped into small cubes) (reserve 250ml of liquid)
80g Chinese sausages (pre-soaked, chopped into small cubes)
450g Pork belly (cut into approx. 1cm thick)
10Shallots (sliced thinly)
6cloves Garlic (minced)
100ml Water
2tbsp Cooking oil
Scallions for garnishing
Seasoning:
tbsp Oyster sauce
2tbsp Light soy sauce
tbsp Dark soy sauce
1tbsp Sesame oil
2tbsp Shaoxing wine
½tsp Sugar
½tsp White pepper

Directions

1.

Wash & rinse rice. Drain dry and set aside.
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2.

In a pan, add 1 tbsp of cooking oil pan fry & brown the pork belly, dish up and set aside.
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3.

In the same pan, add yam cubes, stir fry until lightly browned. Remove and set aside.
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4.

In the same pan, add 1 tbsp of cooking oil, add in garlic, shallots, chinese sausage and dried shrimps, stir fry until fragrant.
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5.

Add in rehydrated mushrooms, rice, pork belly and yam. Stir fry and mix well.
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6.

Add in ingredients under seasoning, mix well.
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7.

Transfer mixture to rice cooker and add 100ml water & 250ml mushroom water. (Cook rice as per white rice setting)
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8.

Once done garnish with scallion. Serve hot.
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