This is one of my recent, most favourite one-pot rice recipes. It is a Hokkien recipe where you cook rice with enough ingredients to make it ‘salty’ – hence the term ‘kiam png‘ (literally ‘salty rice’). It is a healthy dish though, as much as it sounds unhealthy. There are vegetables, meat and rice, all to be eaten at the same time. The fragrance is irresistible and the flavours bursting with the different textures from the rice, cabbage, mushrooms, roast pork and shrimps.
Love it! Try it!
- Sesame oil: 1 tbsp
- Oyster sauce: 1 tbsp
- Shaoxing wine: 1 tbsp
- Fish sauce: 1 tbsp
- Ground white pepper: 1/2 tsp
- Oil for cooking: 1 tbsp
- Dried shrimp: 30g, about 3 tbsp
- Shallot: 5, finely chopped
- Dried mushroom (or shiitake mushroom): 8, soaked, drained & thinly sliced
- Garlic: 5 cloves, finely chopped
- Cabbage: 300g, cored & thinly sliced
- Rice: 2 cups, washed
- Roast pork: 150g, thinly sliced
- Water: 1.5 cups
- Chicken stock cube: 1
- Coriander: 1 stalk, chopped
- Combine sesame oil, oyster sauce, shaoxing wine, fish sauce and white pepper. Set aside.
- Heat cooking oil in wok. Fry dried shrimps till fragrant.
- Add in shallots, mushrooms and garlic. Fry for 1min.
- Add cabbage. Stir till it is starting to wilt.
- Add rice, roast pork & sesame oil mixture. Stir to combine.
- Scoop into pressure cooker. Add in water and chicken stock cube.
- Cook on steam mode for 20min. Then leave to stand for 10min after cooking.
- Garnish with coriander to serve.
- This recipe was kindly adapted from Tan Hsueh Yun’s ‘Hunger Management’.
- I used pressure cooker instead of rice cooker, and therefore reduced the amount of water used to cook the rice. If you are using rice cooker, use about 450ml of water to 300g rice and cook as per the cooker’s instructions and functions.