RICE - Yam Fragrance Rice (芋头香饭)

Photo by Helen C.
Adapted from kwgls.wordpress.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from kwgls.wordpress.com

Ingredients

  • 3

    cups of white rice – cleaned

  • 250

    grams of yam or taro – skinned and cut into cubes

  • 250

    grams of minced meat

  • 100

    grams of baby shrimps or dry shrimps – soaked

  • 100

    grams of winter mushroom – soaked and sliced into small pieces

  • 4

    shallots – sliced thinly

  • 3

    stalks of spring onion – White portion only – chopped

  • 3

    tablespoons of cooking oil (not in picture)

  • 2

    tablespoons of oyster sauce

  • 1

    tablespoon of dark soya sauce (not in picture)

  • 1

    tablespoon of light soya sauce

  • 1

    teaspoon of white pepper.

  • Garnishes (optional):

  • Some deep fried peanuts

  • Some cooked or ready made chestnuts

  • Additional deep fried shallots

  • Some chopped coriander/Chinese celery/spring onion

Directions

In a hot wok, put the oil and add in the chopped garlic and white part of spring onion. Sauté under medium to high heat until fragrant but before turning golden. Add in the mushroom slices, baby shrimps and white pepper. Stir fry until the shallot are golden. You should smell a mixture of aroma from the dry shrimps, mushrooms and shallots. Add in the minced meat, stir fry until well mixed (about 1 –2 minutes). Add in the taro and and uncooked rice. Stir fry until well mix. Add in all the condiments (oyster sauce, light soya sauce, sugar or seasonings of choice, dark soya sauce). Stir until well mix. In this stage, you can adjust the colour of the rice to see if it is too light to your preference. If yes, do add in a bit more dark soya sauce. This recipe’s provide you the minimum seasonings. You can also take this opportunity to take a grain of rice and taste whether it suits your family’s taste buds. Once done, transfer the rice to the rice cooker. Add in about 2.5 cups of water stir well and cook according to your rice cooker instruction. Note that the water of the rice have to be slightly less as it had already absorb part of the liquid from what you have stir fried earlier. Otherwise, your rice can be rather soggy. If you want, you can continue to use the wok to cook your rice. Add in the water and cook under medium heat, occasionally stir fry the rice. Cook the rice until it dries up and becomes soft. For this method, it is best that you use a non-stick wok. For serving, have your rice in a serving plate or bowl, top with garnishes such as chopped spring onion, peanuts, chestnuts and additional shallot. Can be a standalone rice dish or part of the dish in a typical Chinese set meal.

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