Rice cooker dinners : Stewed pork, mushroom & cabbage rice

Ingredients

3 cups of rice, washed 

500g of cabbage, washed and chopped

10 small black mushrooms + 200ml of water, soaked and sliced, reserve water

20g dried shrimp, soaked and drained

5 cloves of garlic, minced

1 can of stewed pork chops, bones removed and roughly shredded

1 tsp of dark soy sauce

1 tsp of light soy sauce

1 tablespoon of oyster sauce

0.5 tsp of sesame oil + 0.5 tsp of cooking oil

A dash of white pepper

1 tbsp of chicken stock concentrate mixed with 250ml of water

Method

Set the rice cooker to cook function and fry garlic, dried shrimp in sesame + cooking oil till fragrant. Add in the roughly shredded stewed pork. 

Pour in the washed rice and mushroom slices with the reserve water.

Add in chicken stock mixture and the reserve gravy from the canned stewed pork.

Mix in the dark, light soy + oyster sauce and a dash of white pepper.

Add in the chopped cabbage and stir to mix well. Add more soy sauce here if needed.

Leave to cook.

Fluff up the rice and mix well to ensure that all the rice is cooked. 

From our kitchen to yours,

Brenda x

Fried rice paradise using the rice cooker :)

So I've cooked a lot of extra rice to be frying rice for dinner tonight. And only half of that was going to fit into my happycall pan. But then, there's always the rice cooker. 

And after tonight's attempt at using the rice cooker, I have decided that I would forever be frying rice in the rice cooker. Until further notice. 

Ingredients

1 tbsp of oil + 1 tbsp of sesame oil

2 cloves of garlic, chopped 

Half a yellow onion, diced

Overnight rice (Filled a 1.5L ice cream tub) 

1 cube of Knorr chicken stock dissolved in about 500ml of water

Five slices of Luncheon meat, diced

Dry fried white bait, 80g to 100g

1 tube of Egg tofu, diced

1 egg, beaten

Dash of pepper

Method

Set the rice cooker to 'Cook' function and once hot, add the oil into the pot.

Fry the garlic and onion till fragrant before adding in the luncheon meat, white bait and egg tofu. 

Add in the rice, breaking it up as you add it in.

Pour in the stock and a dash of pepper. Stir the rice till everything is mixed thoroughly. (Be gentle, you don't want to break up all your luncheon meat and egg tofu further)

Close the rice cooker and let it cook till it pops up to the 'Warm' function.

Add in the beaten egg and give it another stir to make sure everything's well mixed. (Use more eggs if you'd like. Daddy would've loved loads of eggs.) Wait for a bit till you get to switch it to 'Cook' function again and once it pops up to 'Warm', turn off the switch and you're all good to go :)

And there you have it. Fried rice paradise from the rice cooker, no less! 

From our kitchen to yours,

Brenda x