Hokkien Pumpkin Rice
Hokkien Pumpkin Rice
Ingredients
Rice Base
- 3 cups jasmine rice
- 2 cups water, fill to the 2.5 cup marking on the rice cooker pot
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sesame oil
- 1 1/2 teaspoons chicken stock powder
- to taste white pepper
- to taste fragrant oil
Main
- 350 g orange pumpkin, cubed
- 40 g dried shrimp (hei bi), soaked
- 200 g lap cheong, sliced
- 5 shallots, to 6 pieces, sliced
- 3 garlic, cloves, minced
- 3 shiitake mushrooms, to 4 pieces, sliced
- 3 tablespoons cooking oil
Instructions
- 1
Wash 3 cups of jasmine rice. Place the washed rice in a rice cooker pot. Add 2 cups of water, filling up to the 2.5 cup marking. Add 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of dark soy sauce, 1 teaspoon of sesame oil, 1 1/2 teaspoons of chicken stock powder, and white pepper to taste. Stir the rice and seasonings well in the pot until thoroughly combined. The mixture should taste slightly salty at this stage.
ā±ļø 5 min
- 2
Heat a pan with 3 tablespoons of cooking oil. Add the sliced shallots and fry until fragrant. Next, add the 40g of soaked dried shrimp and continue to fry. Then, add the 3 minced garlic cloves and fry until the shallots, dried shrimp, and garlic are nutty and golden.
ā±ļø 8 min
- 3
Add the sliced lap cheong, sliced shiitake mushrooms, and cubed orange pumpkin to the pan with the fried aromatics. Toss the ingredients to coat them in the aromatic oil. Remove the pan from the heat.
ā±ļø 5 min
- 4
Carefully layer the entire mixture from the pan over the seasoned rice in the rice cooker pot. Do not stir the mixture into the rice.
ā±ļø 2 min
- 5
Close the rice cooker and cook on "white rice mode". Once cooking is complete, let the rice rest for 5 minutes. After resting, gently fold the ingredients from the bottom up to mix everything together. Serve immediately.
ā±ļø 25 min
Kitchen Tools
Nutrition Facts (per serving)
Hokkien Pumpkin Rice
Rice Base
- 3 cups jasmine rice
- 2 cups water, fill to the 2.5 cup marking on the rice cooker pot
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sesame oil
- 1 1/2 teaspoons chicken stock powder
- to taste white pepper
- to taste fragrant oil
Main
- 350 g orange pumpkin, cubed
- 40 g dried shrimp (hei bi), soaked
- 200 g lap cheong, sliced
- 5 shallots, to 6 pieces, sliced
- 3 garlic, cloves, minced
- 3 shiitake mushrooms, to 4 pieces, sliced
- 3 tablespoons cooking oil
Instructions
- 1
Wash 3 cups of jasmine rice. Place the washed rice in a rice cooker pot. Add 2 cups of water, filling up to the 2.5 cup marking. Add 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of dark soy sauce, 1 teaspoon of sesame oil, 1 1/2 teaspoons of chicken stock powder, and white pepper to taste. Stir the rice and seasonings well in the pot until thoroughly combined. The mixture should taste slightly salty at this stage.
ā±ļø 5 min - 2
Heat a pan with 3 tablespoons of cooking oil. Add the sliced shallots and fry until fragrant. Next, add the 40g of soaked dried shrimp and continue to fry. Then, add the 3 minced garlic cloves and fry until the shallots, dried shrimp, and garlic are nutty and golden.
ā±ļø 8 min - 3
Add the sliced lap cheong, sliced shiitake mushrooms, and cubed orange pumpkin to the pan with the fried aromatics. Toss the ingredients to coat them in the aromatic oil. Remove the pan from the heat.
ā±ļø 5 min - 4
Carefully layer the entire mixture from the pan over the seasoned rice in the rice cooker pot. Do not stir the mixture into the rice.
ā±ļø 2 min - 5
Close the rice cooker and cook on "white rice mode". Once cooking is complete, let the rice rest for 5 minutes. After resting, gently fold the ingredients from the bottom up to mix everything together. Serve immediately.
ā±ļø 25 min