Pumpkin Rice
From wiffy 16 years ago
Ingredients
- A small piece of pumpkin, skin removed & cut to small cubes (about 150g without skin) shopping list
- 100g pork belly (aka sam cham bak, 3-layered pork, 3层肉), cut to thin stripes (can substitute with bacon) shopping list
- 2 portebello mushrooms (or a few shitake mushrooms) - cut to cubes (but not too thin) shopping list
- 1 tbsp chopped garlic shopping list
- Half large onion, chopped shopping list
- 1 1/4 cup of rice, washed shopping list
- water to cook the rice (ratio of about 1 cup rice to slightly under 1.5 cups of water - may vary with different rice cooker) shopping list
- 20g butter shopping list
- 1 tbsp wolfberries shopping list
- 10g salted fish, cut to small bits shopping list
How to make it
- Fry pork slices in wok.
- When pork is entirely cooked on the surface, take out and set aside on a plate.
- Heat butter in wok.
- Saute garlic, onions and salted fish till fragrant. Then add pumpkin, mushrooms and stir fry for a short while.
- Add uncooked rice and fry till the onions are clear.
- Add the stuff from the wok, wolfberries, and the previously cooked pork, to the rice cooker.
- Add water. Stir evenly & cook in rice cooker.
- After rice is cooked, stir and gently mash up pumpkin. Keep warm for a few minutes before serving.
- Garnish & serve.
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