Thursday, 31 October 2019

Rice Cooker Savory Rice


Or in other words, this is another of my lazy food prep strategies. This is the one that is dumped and cooked in my trusty rice cooker. And what come out is so super delicious heh...heh...


This was cooked on one of those food prep days when I was feeling blah and uninspired. I did not buy any extra ingredients for this food prep and I used what I had in the fridge/freezer - pork belly, celery, carrots, onion and canned button mushrooms.

I used my kitchen scissors to cut the pork into small pieces and seasoned them with light soya sauce, sesame oil and pepper (this is my mum's holy trinity seasoning). The carrots, onions and celery were cut into small cubes while the button mushrooms were sliced.


And then there is a not-so-secret-ingredient. What is it? Lap cheong! One lap cheong, cut into small cubes and sauteed together with the cubed vegetables. So fragrant!

And this was how easy it was. Heat oil - saute carrots, onions and celery until aromatic - add lap cheong and saute some more - add marinated pork and saute until it changes color - add light soya sauce+oyster sauce+thick soya sauce - stir to combine - add rice - stir to combine - transfer everything into the rice cooker- add water - switch the rice cooker on! 

Then relax. Well not really. Do the washing up hah..hah...I added the canned mushrooms only at the end since they do not need cooking.


Once cooked, I portion this delicious rice into glasslock containers and once completely cooled, I store them in the freezer for future consumption.

So there you have it, another of my food prep dishes that is easy to prepare and yet so delicious.

Rice Cooker Savory Rice 
Recipe source : PH

Ingredients :
- 3 cups basmati rice, washed, saoked for 20 minutes and drained
- 5 cups water to cook the rice

- 1 strip pork belly, cut into small pieces
- 1 clove garlic, fine minced
- 1 tbsp light soya sauce
- 1 tsp sesame oil
- 1/2 tsp pepper

- 1 lap cheong, casing removed and cut into small cubes
- 1 rib celery, cut into small cubes
- 1 small carrot, cut into small cubes
- 1/2 red onion, cut into small cubes
- 5 button mushrooms, sliced (I used canned muchrooms)

Seasoning, mix together :
- 1 tbsp light soya sauce
- 1 tbsp oyster sauce
- 1 tbsp thick soya sauce

Method :
1. Marinate the pork belly with garlic, soya sauce, sesame oil and pepper. Set aside of 30 minutes.
2. Heat oil in wok and saute celery, carrot and onion until  aromatic and onion is translucent.
3. Add lap cheong and continue to saute until aromatic.
4. Add marinated pork belly and stir fry until pork is no longer pink.
5. Add seasoning and stir to mix.
6. Add rice and stir until rice is coated with the seasoning.
7. Transfer into rice cooker, add water and stir to ensure everything is properly mixed.
8. Turn on the rice cooker and cook like usual.
9. Once rice is cooked, portion out into individual glass containers and let cool completely before storing in the freezer.

16 comments:

  1. Long grain! You eat basmati at home? I'd probably like it more Indian-style.

    ReplyDelete
    Replies
    1. Yes, I eat basmati at home. It's my rice of choice hah..hah...

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  2. I'm all for one-pot wonders...and this is one recipe I can add to my one-pot wonder as well as meal prep list. I would never have thought of adding canned button mushrooms though.

    ReplyDelete
    Replies
    1. That's nice to know hee..hee.. That canned mushroom was because it has been sitting in my pantry for the longest time. I had better use it before it expired!

      Delete
  3. Your basmati rice looks so long and tasty! Light and fluffy!

    ReplyDelete
  4. I like long grain rice, yums!

    ReplyDelete
  5. I like your Basmathi rice... long grains and fluffy... I must buy this type one day, I am still taking the fragrance rice from Thai.. 1 kg lasts me for at least two months or more.. LOL..

    ReplyDelete
    Replies
    1. I used to take Thai fragrant rice too but have switched to basmati.

      Delete
  6. I like basmathi rice too. I want to try this recipe one day!

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  7. I do love the ease of these one pot meals.

    ReplyDelete
    Replies
    1. Me too. It makes lighter work in the kitchen.

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  8. Your mum's holy trinity seasoning = mine too :P
    Lap Cheong acted like a magical ingredient in this recipe to make this one pot rice super delicious!

    ReplyDelete
    Replies
    1. My mum will high 5 you :)

      Lap cheong is also a favorite of my mum's hee..hee..

      Delete

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