Mixed Vegetables and Pork Rice
1. This recipe requires rice cooker
2. This recipe uses my leftover homemade chashu. If you don't have it, replace it with Italian sausage, leftover beef/pork stew, or braised chicken/turkey breast. The aim of this dish is simple, so feel free to change the combo of vegetables and meat to create your own dish.
2. This recipe uses my leftover homemade chashu. If you don't have it, replace it with Italian sausage, leftover beef/pork stew, or braised chicken/turkey breast. The aim of this dish is simple, so feel free to change the combo of vegetables and meat to create your own dish.
Ingredients
- 1 cup raw white rice rinsed
- water to cook rice
- 1/2 teaspoon chicken stock
- 1 medium potato diced (1cm*1cm squares)
- 1/2 medium carrot diced (1cm*1cm squares)
- 6-8 white mushrooms stem trimmed off, quartered
- 1 piece chashu pork approx. 10cm in length
- 1 tablespoon soy sauce
- 1 teaspoon Chinese cooking wine
- 1 tablespoon olive oil
- 1/4 teaspoon salt or to taste
- 1 teaspoon sesame oil option
- handful of chopped green onion
Instructions
- Add rice and water to rice cooker. The water should be slightly less than the amount you usually use to cook white rice. Because you will add liquid later and juice from vegetable will come out during cooking.
- Stir in chicken stock, add all the mixed vegetable, top with pork in to the rice cooker, layer by layer.
- Evenly pour in soy sauce, cooking wine and olive oil. Do not stir, keep the rice at bottom layer. Set rice cooker at regular cooking mode to cook white rice and press start.
- When the mixed rice is done, use a spatula to stir and mix everything together. Add salt to taste.
- Drizzle in sesame oil and green onion, give it a final stir and serve while hot.
Notes
Store cooked mix rice in fridge up to 3 days or freeze up to 2 weeks.