A traditional Cantonese Rice dish to use in place of stuffing during Thanksgiving!
Prep Time30 minutesmins
Cook Time45 minutesmins
Course: Main Course, One dish meals
Cuisine: Asian
Keyword: gnaw mai fan, Sweet Rice Stuffing
Equipment
Rice Cooker
Ingredients
2cupslong grain riceusing the rice cooker mesuring cup
2cupssweet riceusing the rice cooker measuring cup
4lop cheungsteamed with rice, removed and diced
1/2 cupchar siu (bbq pork)Reduce lop cheung to 3 and substitute diced barbecue pork
4dried black mushrooms (shitake mushrooms)soaked in warm water until soft, diced, reserve soaking liquid (use 1-1.5 cups of water)
1/4cupsmall dried shrimpsoaked in warm water with black mushrooms
2slicesfresh gingersize of a quarter
3-4cupschicken stockyou can use commercial low sodium chicken broth
3green onionschopped
Ground pork and marinade
1/3cupground pork or chicken
1tspeach sherry, oyster sauce, soy sauce
1/4tspsugar
dash of salt
1pinchwhite pepper
1sliceginger
Seasonings
1-2TbspSoy SaucePremium LKK Chinese Soy Sauce or Korean Soy Sauce (Sempio)
1-2TbspOyster sauceLee Kum Kee brand-Lady, boy in boat label
Garnish
Cilantro
Green onion
Instructions
Cook rice in rice cooker with reserved soaking liquid from mushrooms and shrimp and chicken broth.
Marinade ground pork for 10-15 minutes.
Heat pan, add 1 T oil, when hot, add ginger and fry 30 seconds, add drained dried shrimp and 1 t water, sauté 30 seconds then add ground pork, saute just until pork is no longer pink.
Add mushrooms and lop cheung. Sauté additional minute or two.
Add green onions, saute' another 30 seconds and remove from heat.
Pour rice into large mixing bowl. Fold in sautéed ingredients, mix soy sauce and oyster sauce together and add to rice. You will probably need more, just use a 1:1 ratio of soy sauce to oyster sauce.
Mix thoroughly.
Notes
Leftovers can be pressed and shaped into rice balls for a tasty portable snack-thumbs up from my kids!