Preserved Mustard Greens Rice
By Margarita Lee
- 3 cups Rice (washed, soaked for 1 hour and drained)
- 200g Preserved mustard greens (cut finely and soaked in water for 1 hour)
- 300g Pork belly (cut into thin slices)
- 30g Dried prawn (soak until softened and drained)
- 3 Mushrooms (softened and sliced thinly)
- 1 tbsp Chopped garlic
- 1 tbsp Shaoxing wine
- 1 tbsp Oyster sauce
- 2 tbsp Soy sauce
- 1 /2 tbsp Chicken granules
- 1 tsp Sugar
- 1/2 tsp White pepper
- 1 tsp Sesame oil
- Fry the mustard greens and sugar in a frying pan until it is dry. Leave aside.
- Heat a pan, then add the pork belly slices and sauté until lightly browned and the fat is rendered from the meat. Add the oyster sauce, stir to combine and push the pork belly slices to one side of the pan.
- With the rendered fat from the pork belly, sauté the chopped garlic and dried prawn until aromatic. Add the soaked rice with all the seasonings. Stir until the rice picks up the seasonings. Add the pre-cooked mustard greens and pork belly and toss to combine.
- Transfer the mixture to the rice cooker, then add water. Stir to mix everything in the pot and ensure the rice is submerged in the liquid.
- Use the white rice setting if your rice cooker has one or just use a normal cycle, which is usually about 20 minutes.
- Allow to rest for 10 minutes before opening the lid to fluff up the rice.
- Serve hot as a one-dish meal.
Check out more of Margarita’s recipes on her FB @ Umummy Food