1tbsp dried prawns (soaked, drained and chopped coarsely)
250g brown rice (rinsed and drained)
30g barley (soaked for 20 minutes and drained)
75g shelled gingko nuts
5 red dates (sliced)
150g Chinese yam (sliced, fresh huai shan)
1tbsp fish sauce
1tbsp chicken stock powder
1tbsp spring onion (chopped)
Heat sesame oil in a wok and stir-fry dried prawns until fragrant. Remove the prawns and set aside.
Add brown rice and barley to the remaining oil in the wok. Stir-fry for 3 to 4 minutes then dish out and place into a rice cooker pot. Add seasoning, gingko, red dates, Chinese yam and pre-fried dried prawns. Stir to mix the ingredients well. Pour in water, then set rice cooker to cook.
Leave rice to stand for 10 minutes before fluffing up the rice. Serve hot, sprinkled with the garnishing.