Cabbage mushroom rice

Cabbage mushroom rice

25 Oct 2012 dinner

2 cups rice, washed and drained


200g pork belly, sliced thinly and cut into very thin strips
427g cabbage, cut into shreds
6 shiitake mushroom, soaked in water until soft sliced sliced thinly and cut into 0.5 cm pieces
4 tbsp dried shrimps, soaked till soft
4 cloves garlic (~1tbsp), minced
2 1/2 tbsp olive oil

Seasoning for rice and ingredients
1 tbsp light soya sauce
1 tbsp dark soy sauce
1 tsp salt
2 cups water (in today's attempt which is my 1st, I put 1 3/4 cup for 2 cups rice, where water just covered the rice. Next time I should just add equal no. of cups of water as rice and ensure rice is properly covered ie. water level not higher than rice bit all rice covered by water)

Pinch of sugar - to try add when stir fry the cabbage. Today's one had a slight bitter taste. Not sure if coz nd add sugar or coz wrong type of cabbage. Used china cabbage. Should c if ve other types like is thr Australian cabbage

Darren and Brandon each ate a big plate of cabbage rice!!

Used neoflam
1/2 tbsp oil. Pan fry pork slices until surface not pink. Dish n set aside.
Add 1 tbsp oil. Fry garlic till fragrant. Then add dried shrimps and stir fry till fragrant. Push to one side of wok.
Add mushrooms. Fry a while till fragrant n sprinkle some of the salt.
Add rice and pork and seasoning and stir to mix well until well coated.
Pour into rice cooker. Add 2 cups water (same as rice amt). Rice should be fully just covered with water. In my tiger rice, my rice is at the 2 cup water level and my water is there too. ( the lightly stir fried rice and ingredient take up more space than normal uncooked rice only.
Stir fry thr cabbage for a while in wok on medium high ( no need more oil). Add a pinch of sugar. Stir fry till just starting to slightly soften.
Add into rice cooker and mix with rice.