- 160 g Long grain rice
- 40 g Glutinous rice
- 2 tbsp Cooking oil
- 1/2 tbsp Minced garlic
- 5 g Shredded ginger
- 100 g Dried oysters
angiesrecipes
- 30 g Dried scallops
| - 1 tbsp Dried shrimp
angiesrecipes
- 100 g Chinese cabbage, shredded
- 50 g Eggplant, cut into thick strips
- 1 rice bowl Left-over of braised pork belly
- Salt and pepper to taste
- 1 tbsp Chopped scallion
- 1 tbsp Red onion fritters
|
Soak dried oyster, shrimp and scallops in a bowl of warm water until soft. Drain and reserve the soaking liquid. Cut large dried oysters into half. Rinse rice in cold water to clean it.
Heat a skillet with oil and stir in ginger and garlic until aromatic. Add in prepared oyster, shrimp and scallops. Stir briefly, then add in rice, vegetables together with the leftover of braised pork belly. Stir until the entire mixture thoroughly blended and aroma has come out.
Season the whole mass with salt and pepper, stir until well-combined. Transfer all into an electric pressure cooker. Pour in the reserving soaking liquid, which should not quite cover the ingredients, as Chinese cabbage contains relatively high amounts of water. Close the lid and turn the knob to rice-cooking cycle. The cooker automatically enters the "keep warm" status after done. Sprinkle chopped scallion, onion fritters over and drizzle with sesame oil.
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