Easy Food Prep : My Five Treasure Rice

You know how some Chinese restaurant dishes have very high sounding names like 8 treasure something-something, what-what-what-in superior stock and what not. This is probably due to the direct translation and please excuse me, I cringe at such names. 

But today I am going to borrow such nomenclature for my very easy campak-campak rice dish. The 5 treasures being - oink-oink, lap cheong, carrots, shiitake mushrooms and green peas.

This type of meal is very convenient because it has rice, meat and veges all in one. The sort of dish a lazy woman like me relishes. Since it tastes good, my partner has no complaints.

I cook up a batch and store in glasslock containers for storage in the freezer. 

I already have a stash of freezer friendly dishes and what I do is once a week, I just cook one or two variety of dishes to replenish the stock. That way, food prep need not be laborious and time consuming.

This rice is my favorite lah. Kacau-kacau all the stuff in the wok and then dump the whole lot into the rice cooker. The frozen green peas and fried lap cheong are added immediately once the rice is cooked. 

Recipe? Sure!

Five Treasure (hah..hah..) One Pot Rice

Recipe source : PH

Ingredients :

- 3 cups rice, wash and drained (I use the cup that comes with my rice cooker)

- 5 cups water

- 1 lap cheong, casing removed and thinly sliced

- 2 slices pork collar, cut into small cubes

- 5 shiitake mushrooms, soaked to soften and cut into small cubes

- 1 carrot, cut into small cubes

- 1 small bowl of frozen green peas
- 2 large cloves of garlic, minced

Seasoning for pork :

- 1 tbsp light soya sauce

- 1 tsp sesame oil

- a dash of pepper

Seasoning for rice (adjust to your preference) :

- 3 tbsp light soya sauce

- 2 tbsp dark soya sauce

Method :

1. Season the pork and set aside. I like to do this for about an hour in the fridge (or I prepare a day ahead).
2. Heat oil in wok and fry the lap cheong slices until lightly browned. Remove and set aside.
3. In the same oil, saute minced garlic until slightly brown and aromatic.
4. Add pork and stir fry until the meat changes color.
5. Add carrots and mushrooms and stir fry briefly.
6. Add seasoning and rice and stir to mix everything up.
7. Then transfer to the rice cooker. Add water and cook like usual.
8. Once rice is cooked, immediately add the reserved lap cheong and frozen peas. Then cover and set aside for about 15 minutes or so to allow the residual heat to cook the peas.
9. Fluff up the rice and serve.