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3 cups of glutinous rice, soaked overnight, then drained
15 dried mushrooms, soaked in water for at least 2 hours, then drained and sliced thinly (to keep the water used to soak the mushrooms)
a handful or 8 medium-sized dried scallops (depending on the size), soaked in water for at least 2 hours, then drained and broken up by hand into small pieces
a handful of dried shrimp (amount can be adjusted depending on individual taste), soaked in water for at least 2 hours, then drained
1 tbsp sesame oil
1.5 tbsp oyster sauce
1 tbsp dark soya sauce
1 tbsp light soya sauce
1/2 tsp salt
1 tsp ground white pepper
2 tsp table sugar
8 shallots, chopped
Garnish (all optional):
spring onion, chopped
red chilli, chopped
1. All your ingredients to be ready. Mix together the sesame oil, oyster sauce, dark soya sauce, light soya sauce, salt, pepper and sugar, and put aside.
2. Heat the cooking oil in HCP over medium heat. When the oil is hot, add the shallots and fry till golden brown. Add the mushrooms, scallops, and dried shrimp and fry for 4 minutes. Then add the sauce mixture and fry for another 2 minutes.
3. Next add the glutinous rice and fry for 4 minutes till all the rice is evenly browned. Pour in 2.5 cups of the water reserved from soaking the mushrooms, and fry for another 3 minutes.
4. Cover the HCP, using medium-low heat and cook for 20 minutes. Remember to move the HCP around to prevent the rice from being burnt. I flipped HCP twice. Garnish and serve.
Note: All ingred amount are based on estimation and personal taste, you may adjust the amount according to individual taste. Heat also based on individual stove.
Recipe submitted by Trina Lim, a member of the Munch Ministry
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