Wednesday, July 6, 2011

Yam Fried Rice

Yam is a root vegetable. There are so many ways to use yam in our cooking. Teochew yam paste (or-nee), yam mooncake, chinese yam cake, baked yam cake, fried yam batter, ........ Last but not all, yam fried rice. This is a very simple and delicious one-pot dish, good for bringing to potluck party. I found this recipe from Kitchen Snippets and modified it a little to suit my taste. I added dried shrimp, chinese sausage and a portion of the fried shallots to bring out more frangrance from the rice. My family loves mushroom and I added more too. Make sure you get very fresh yam too, one that is fluffy and melts in your mouth when you eat it. Serve the rice with a sprinkling of the fried shallots, spring onion and parsley. It's yummylicious.

2 cups rice, washed and drained
250g yam, cut into 1/2 inch cubes
8 pcs dried mushrooms - soaked and diced into cubes (reserve water)
1 Chinese sausage, sliced thinly
2 tbsp dried shrimps, soaked in water (reserve water)
2 cloves garlic, chopped
5 shallots, sliced thinly
3 spring onions, cut small

2 tbsp oyster sauce
1 tbsp light soya sauce
1 tbsp sesame oil or shallot oil
½ tsp sugar or to taste
3 cups chicken stock/water from soaking dried mushroom and dried shrimp
1 tsp of black soy sauce
Salt and pepper to taste

1. Heat about 1/4 cup of oil and fry shallots till golden and fragrant. Remove shallot crisps and set aside. Using the same oil, fry the yam cubes until lightly brown. Remove and set aside.

2. Sauté garlic and dried shrimps until fragrant and lightly brown. Add in the mushrooms and chinese sausage, and stir-fry for a minute. Add rice and seasoning. Stir-fry well.

3. Dish rice mixture into an electric rice cooker. Add water chicken stock/water and yam and cook rice as usual. Stand rice in cooker for 10 to 15 minutes before dishing out to serve.

4. Serve rice with a sprinkling of shallot crisps, parsley and spring onion.

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