Shortcut Rice-Cooker You Fan
- Level: Easy
- Total: 1 hr 40 min
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 668
- Total Fat
- 23 g
- Saturated Fat
- 5 g
- Carbohydrates
- 92 g
- Dietary Fiber
- 6 g
- Sugar
- 6 g
- Protein
- 24 g
- Cholesterol
- 71 mg
- Sodium
- 997 mg
- Level: Easy
- Total: 1 hr 40 min
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 668
- Total Fat
- 23 g
- Saturated Fat
- 5 g
- Carbohydrates
- 92 g
- Dietary Fiber
- 6 g
- Sugar
- 6 g
- Protein
- 24 g
- Cholesterol
- 71 mg
- Sodium
- 997 mg
Ingredients
Directions
- Soak the shiitake mushrooms stem-side down in a medium bowl with 2 cups warm water until soft and plump, 15 to 20 minutes; reserve the soaking water. Rinse the dried scallops and soak them in a small bowl in 1 cup warm water until you can break them apart into small threads, 10 to 15 minutes. Rinse the dried shrimp and soak them in another small bowl in 1 cup warm water for 10 minutes; reserve the soaking water.
- Squeeze the water from the mushrooms, remove the tough stems and discard them. Slice the caps. Mix the soaking liquid from the dried shrimp and shiitake mushrooms together in the medium bowl you used for the mushrooms. Set aside.
- Rinse and drain the jasmine rice a few times until the water runs clear, about 3 times. Place the rice in a rice cooker with 2 cups of the soaking liquids from the mushrooms and shrimp.
- Heat a wok over medium-high heat until it starts to smoke. Swirl in the oil. And the shallots and garlic and stir until fragrant and the shallots are translucent, about 30 seconds. Add the dried shrimp and shredded scallops and stir-fry until fragrant and just golden, about a minute. Add the sliced shiitakes and stir-fry 1 minute. Add the Chinese sausage and stir-fry until some fat is rendered, about 2 minutes. Add the potatoes and stir-fry until the edges start to turn golden brown, about 3 minutes. Swirl the Shaoxing wine around the sides of the wok and stir-fry until it evaporates. Add the oyster sauce, light soy sauce, dark soy sauce, sugar and 1 teaspoon kosher salt and stir-fry until the sauce thickens slightly and coats everything, about 30 seconds.
- Transfer the mixture in the wok to the rice cooker and spread it gently over the uncooked jasmine rice making sure no grains of rice come above the mixture (see Cook’s Note). Close the lid and cook on white rice/sushi rice mode until the rice and potatoes are tender, about 50 minutes.
- Once the rice cooker has finished cooking, sprinkle the frozen peas over the top of the rice and close the lid. Let the peas thaw and warm through for 5 minutes.
- Drizzle the rice with sesame oil and fluff the rice with a rice spatula. Divide into 4 portions and sprinkle with the scallions. Enjoy while piping hot.
Cook’s Note
If you’d like to use a different variety of potato feel free to. Yukon gold have a nice texture between floury varieties like russet or waxier ones like red bliss, but you can substitute either of those if you like. The uncooked jasmine rice needs to be completely submerged in liquid to cook properly, so be sure to place the stir-fry mixture very gently over it to avoid displacing any grains.
