I’m always on the lookout for simple, fuss-free comfort food recipes which I can whip up in a jiffy during weekends. Apart from stopping myself from spending too much time in the hot kitchen, this also gives me more time for activities with the little miss!
I revisited this Rice Cooker Mushroom Rice recipe over the weekend, and I remember this being the go-to dish back when I was heavily pregnant years ago. With minimal prep time and easy-to-get ingredients, this dish is already a winner in my books.
For this you will need:
1 cup of rice (washed and set aside to dry)
3 dried chinese mushrooms (sliced thinly)
1 Chinese sausage (sliced thinly)
1 tbsp dried shrimps (soaked and drained)
1 thumb ginger (sliced thinly)
Half a bulb of garlic (sliced thinly)
1 tbsp sesame oil
1 tsp Chinese cooking wine
1 tbsp dark soya sauce
1 tbsp light soya sauce
Some chicken stock
- Heat up the sesame oil slightly in a non stick pan.
- Stir fry the dried shrimps until fragrant.
- Add in the ginger and garlic and fry until it is slightly brown.
- Add in the mushroom and Chinese sausage slices, and give it a light toss.
- Pour in the washed, uncooked rice and stir lightly.
- Add in the dark soya sauce, light soya sauce and chinese cooking wine. Stir fry the rice mixture until fragrant.
- Transfer the rice mixture into your rice cooker.
- Pour in the chicken stock – follow the amount of water you’d usually use when cooking rice.
- Turn on the rice cooker and let it cook.
- You can easily make this into a one-pot meal. Just add ingredients such as pumpkin/yam and some chicken slices – and you’ve got a complete meal covered.
- When it comes to chicken stock, i personally prefer fresh chicken stock rather than the store bought ones. For this, I had some leftover herbal chicken stock – and it worked just as well.