Sunday, June 6, 2010

Mushroom Cabbage Rice

1 cup rice - washed and drained
1 cup of water for cooking rice
1/2 white onion - chopped
2 shallot - sliced
50 g dried shrimp
50 g fatty pork
1 chinese sausage - sliced
200 g cabbage - sliced
10 fresh white mushroom
4 tbsp light soy sauce
salt and pepper to taste
cooking oil

  1. Heat oil in wok.  Fry onion and shallot until translucent and add dried shrimps, fatty pork, mushrooms, light soy sauce, salt and pepper to taste. Stir fry for another 2 mins until fragrant.  Remove from wok.
  2. Add sliced sausage to the wok and fry for 1 min or until it is lightly browned.  Remove from wok.
  3. With a little oil in wok, add the rice and cabbage and stir fry for a few minutes. 
  4. Add the other cooked ingredients into this rice mixture and continue to fry for a while longer to mix well.
  5. Transfer mixture to a rice cooker, add water and cook normally.
  6. Garnish with parsley and fried shredded cuttlefish and serve war, as a a one dish meal.