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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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
tbsp Oyster sauce
2tbsp Light soy sauce
tbsp Dark soy sauce
1tbsp Sesame oil
2tbsp Shaoxing wine
½tsp Sugar
½tsp White pepper



Wash & rinse rice. Drain dry and set aside.
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In a pan, add 1 tbsp of cooking oil pan fry & brown the pork belly, dish up and set aside.
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In the same pan, add yam cubes, stir fry until lightly browned. Remove and set aside.
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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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Add in rehydrated mushrooms, rice, pork belly and yam. Stir fry and mix well.
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Add in ingredients under seasoning, mix well.
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Transfer mixture to rice cooker and add 100ml water & 250ml mushroom water. (Cook rice as per white rice setting)
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Once done garnish with scallion. Serve hot.
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