Homemade Chinese Rice Recipe

As far as Chinese rice recipes are concerned, most of us are probably acquainted with the very famous Chinese fried rice. But other than that, there are many other rice recipes in Chinese cuisine, which are equally delicious and hearty. So, if you have never tried any other Chinese rice recipes except for fried rice, then you should definitely give this recipe a try. The Chinese yam rice is prepared by frying the rice with yam, meat, shrimps and other vegetables like shallots.

Chinese Rice Recipe

But other than that, mushrooms can also be added for extra flavors. Finally, the rice is cooked in a rice cooker before serving. This is a super easy and delectable rice recipe that requires very little efforts and you will never feel disheartened after eating this.

Difficulty level: Easy
Servings per recipe: 4-6
Preparation time required: 1-2 hours
Cooking time required: 40-50 minutes

Appliances

1 wok
1 stirring spoon
1 plate
1 rice cooker
1 cup
1 large bowl
1 sharp knife
Serving bowls or plates

Ingredients

3 cups of white long-grain rice (uncooked)
1 cup + ½ cup of ground chicken or pork
1 teaspoon of sesame oil
½ teaspoon of white granulated sugar
1 cup + ½ cup of yam, cut into cubes
2 teaspoons of oyster sauce
2-3 large cloves of garlic, finely chopped
½ teaspoon of white pepper powder
3 tablespoons of soy sauce
6 dried shiitake mushrooms, soaked and sliced
1 scallions, thinly sliced
4 tablespoons of dried shrimps, soaked and chopped
2 cups of water
2 tablespoons of sweet soy sauce
3 shallots, finely chopped
2 tablespoons of fried shallots, for serving
Salt, to taste

Method of Cooking

1. Soak the shitake mushrooms and the dried shrimps in hot water for 1 hour before using them. Then take the yam and cut it into small bite-sized cubes. Then transfer them to a bowl and rinse under slow running water. Once done, transfer the yam cubes to another plate or bowl and take the rice in the same bowl which you used for rinsing the yam. Fill up the bowl with some water and massage the rice with your fingers to take out all the dirt and impurities from the rice grains.

mushrooms

Once the water turns murky, discard it and fill up the bowl once again with fresh water. Continue rinsing the rice in the same way until the water stops becoming murky. Once done, drain away the water and keep the rice in the bowl.

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2. Now take a wok and place it on the hob. Turn the knob to light up the flame and then adjust it to set it on medium. Put 3-4 tablespoons of oil in the wok and then carefully tilt the wok to coat the base of it with oil. Once the oil heats up, add the chopped shallots and sauté them for 1-2 minutes or until tender and slightly browned. While the shallots are sautéing, drain the water and then chop the soaked shrimps very finely and then set aside. Then take the shiitake mushrooms and slice them into medium thick pieces.

chop the soaked shrimps

3. Once the shallots are sautéed, take out and reserve 1-2 tablespoons of fried shallots in a separate plate for later use. Next, add-in the chopped garlic and sauté it for another 2 minutes. Next, add the ground chicken or pork and fry it until it turns soft and no longer remains pink. Follow that by adding the shiitake mushroom slices and the chopped shrimps.Season the mixture with salt and white pepper powder and then sauté it for 5-6 minutes. Next, pour the water over the sautéed meat and the vegetables and then add the yam cubes. Finally, add-in the sweet soy sauce, sesame oil, granulated sugar, a pinch of salt, oyster sauce and the soy sauce. Then turn up the flame to set it on high and bring the mixture to a boil.

fried shallots

4. Once the meat and the vegetables start boiling, add-in the rinsed rice and give it a few stirs to mix everything up. Once done, transfer the rice along with the sautéed meat and vegetables to a rice cooker and then cook the rice just as you cook normal steam rice. Once done, open the lid of the rice cooker and toss the rice a few times with a cup to loosen up the rice grains. Finally, serve the rice in individual bowls or plates with the retained fried shallots and the chopped scallions on top.