Recipe Ingredient
- 2 cups rice, washed and drained
- 250g yam, cubed
- 3 to 4 tbsp oil
- 4 shallots, sliced
- 3 dried mushrooms, soaked and finely chopped
- 25g dried prawns, washed and drained
- Seasoning:
- 1 tbsp oyster sauce
- 1 tbsp light soya sauce
- 1 tbsp sesame oil
- 1/2 cube chicken stock
- 1/2 tsp sugar or to taste
- 3 cups water
- 2 pandan leaves, knotted
Instructions
- Heat oil in a wok and lightly brown the shallots. Remove the shallot crisps and drain well. Leave aside.
- Add dried prawns and saute until fragrant. Stir-fry yam and mushrooms. Add rice and seasoning. Stir-fry well.
- Dish rice mixture into an electric rice cooker. Add water and pandan leaves and cook rice as usual. Stand rice in cooker for 10 to 15 minutes before dishing out to serve.
- Serve rice with a sprinkling of shallot crisps, chopped spring onions and coriander.
