Have been wanting to explore other uses for our rice cooker and there isn’t a better dish to make than this cabbage rice. My grandma makes this dish once in a while and it feels like a treat to have this, since it is a variation from the usual white rice. I think this one dish meal is native to the Hokkien Chinese (dialect) in Singapore
Singapore stype Hokkien cabbage rice It tasted like home when I made it, even if it was my first time making it! I think the key ingredient that make this dish so addictive is the dried shrimps. There is something about cabbage fried with dried shrimps that reminds me of home. So comforting especially on a cold day!

Plus it is so easy to make! You basically have to fry all the ingredients then dump it into the rice cooker and let the rice cooker do all the cooking.Singapore stype Hokkien cabbage rice

Recipe Adapted from Everybody Eats well in Flanders. Serves 3-4 people

2 cups uncooked rice

Half a cabbage, thinly sliced

200g pork belly, cut in strips

a generous handful of dried shrimps (soaked in water until soft, retain water), roughly chopped

5  mushrooms

3 cloves of garlic, finely chopped

1 tbs light soy sauce

1 tbs dark soy sauce

salt and pepper to taste

Heat wok  and stir fry pork belly till slightly brown. Remove and set aside. Retain oil from pork in the wok.

Add chopped garlic, Stir fry till fragrant. Then add shrimp and mushroom, stir fry for a min until fragrant.

Add shredded cabbage and pre fried pork. Mix well. Let cabbage simmer for 3 mins or still cabbage is softened. Add light and dark soy sauce, and season with salt and pepper. Stir fry for a min.

Add rice and mix well. Make sure rice is well coated with the seasoning.

Transfer all ingredients into a rice cooker. Add 1 cup of water and start the rice cooker. About half way into cooking (timing depends on your rice cooker), stir the mixture in the rice cooker to make sure that the cabbage rice gets cooked evenly.

 

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