Recipe Ingredient
- 2tbsp sesame oil
- 1tbsp dried prawns (soaked, drained and chopped coarsely)
- 250g brown rice (rinsed and drained)
- 30g barley (soaked for 20 minutes and drained)
- 75g shelled gingko nuts
- 5 red dates (sliced)
- 150g Chinese yam (sliced, fresh huai shan)
- 450ml water
- Seasoning:
- 1tbsp fish sauce
- 1/2tsp salt
- 1tsp pepper
- 1/2tsp sugar
- 1tbsp chicken stock powder
- Garnishing:
- 1tbsp spring onion (chopped)
Instructions
- Heat sesame oil in a wok and stir-fry dried prawns until fragrant. Remove the prawns and set aside.
- Add brown rice and barley to the remaining oil in the wok. Stir-fry for 3 to 4 minutes then dish out and place into a rice cooker pot. Add seasoning, gingko, red dates, Chinese yam and pre-fried dried prawns. Stir to mix the ingredients well. Pour in water, then set rice cooker to cook.
- Leave rice to stand for 10 minutes before fluffing up the rice. Serve hot, sprinkled with the garnishing.
