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Chinese Cabbage Rice

Nostalgic one-pot meal that my mum would cook when I was young. Besides yam rice, this is another quick & easy childhood homecooked food that I’m fond of 😋

Ingredients

(Serves 3)

  1. 200g cabbage, tear into bite-size pieces
  2. 150g pork belly (thinly sized & marinated with 1 tbsp oyster sauce, 1 tbsp soy sauce, 1 tsp hua tiao, 1/4 tsp sesame oil, dash of white pepper)
  3. 1 cloves garlic, minced
  4. 4pc mushroom, soaked & thinly sliced
  5. 40g Chinese sausage, thinly sliced
  6. 1 tbsp dried shrimp, soaked
  7. Seasonings: 1 tbsp oyster sauce, 1tsp fish sauce, 1 tsp hua tiao cooking wine, 1/4 tsp sesame oil, Dash of white pepper
  8. 1 cup rice, washed & drained
  9. Mushroom & dried shrimp soaking liquid
  10. 1 tbsp cooking oil
  11. Condiments: coriander, fried shallots, chilli

Method

  • In a large frying pan/wok, add cooking oil and minced garlic.
  • Sauté till fragrant then add marinated pork, mushroom, Chinese sausage & dried shrimp. Stir-fry for a minute, then add cabbage.
  • Stir fry for a minute, then add rice, and seasonings, mix well.
  • Add everything into rice cooker pot. Add mushroom & dried shrimp water till slightly below the surface of the ingredients.
  • Set to “mixed/sweet rice” mode (or normal mode if without the special mode).
  • After rice is cooked, let it rest for 10 mins before fluffing.
  • Best enjoyed warm with condiments.

Author

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Meg Tan

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