Taro Rice (Yam Rice)

Ingredients

• 250 g Taro (Cut into pieces about 1.5–2 cm; confidence in the quantity identified from the source ingredient list is limited)
• 30 g Pork belly (Cut into pieces; season with salt and ground white pepper before adding to the pan. Confidence in the quantity identified from the source ingredient list is limited)
• 6 Dried shiitake mushrooms (Soak until softened in advance, then cut into pieces smaller than the taro; they may also be sliced)
• 30 g Dried shrimp (Soak until softened in advance and discard the soaking water; confidence in the quantity identified from the source ingredient list is limited)
• 250 g Fragrant rice (Soak for about 20 minutes in advance, then drain thoroughly before using; confidence in the quantity identified from the source image is limited)
• Shallots (Slice; quantity not provided by the source)
• Garlic (Mince; quantity not provided by the source)
• 0.5 tsp Salt (For seasoning the meat and adjusting the seasoning; its position in the source ingredient list may have been misaligned with other seasonings)
• 0.25 tsp Ground white pepper (For seasoning the meat and the dish; its position in the source ingredient list may have been misaligned with other seasonings)
• 1 tbsp Oyster sauce (Add while stir-frying the rice)
• 1 tsp Light soy sauce (Add while stir-frying the rice)
• Dark soy sauce (Add while stir-frying the rice; mentioned in the source text, but the quantity is not clearly visible in the source image)
• Cooking oil (Use a generous amount in the pan to shallow-fry the taro; use the remaining oil to stir-fry the dried shrimp, aromatics, and rice; quantity not provided by the source)
• Water (Add at a ratio of 1 cup rice to 1 cup water; the specific rice-cup capacity was not provided)

Steps

1. 1

   Cut the taro into pieces about 1.5–2 cm. Do not cut the pieces too large, or they may remain firm after cooking.

2. 2

   Drain the dried shiitake mushrooms after soaking, then cut them into pieces smaller than the taro; they may also be sliced.

3. 3

   Cut the pork belly into pieces. Add the salt and ground white pepper, and marinate until seasoned.

4. 4

   Soak the dried shrimp until softened, then discard the soaking water and drain well. Soak the fragrant rice for about 20 minutes, then be sure to drain it thoroughly before using.

5. 5

   Add enough cooking oil to the pan and pan-fry the taro over medium heat for about 5 minutes, until the surface is dry and the edges are lightly browned and crisp.

6. 6

   Remove the fried taro and set it aside temporarily. Leave the oil in the pan.

7. 7

   Add the drained dried shrimp to the same pan and stir-fry over medium heat until thoroughly fragrant and crisp. This helps prevent the finished dish from having a fishy odor.

8. 8

   Add the sliced shallots and continue tossing until the shallots become translucent.

9. 9

   Add the minced garlic and stir-fry until fragrant.

10. 10

    Add the marinated pork belly, increase the heat to high, and stir-fry until the pieces separate.

11. 11

    Add the shiitake mushrooms and toss well so they combine thoroughly with the pork and aromatics.

12. 12

    Add the drained fragrant rice and reduce the heat to medium-low. Do not add water during the stir-frying stage; toast the rice until fragrant first.

13. 13

    Add the oyster sauce, light soy sauce, dark soy sauce, and ground white pepper. Toss until the seasonings evenly coat the rice and other ingredients.

14. 14

    Return the fried taro to the pan and toss a few more times. Taste and adjust the seasoning as needed; the stir-fried rice should taste slightly saltier than the finished dish because water will be added for cooking.

15. 15

    Once the seasoning is correct, turn off the heat. Transfer all the stir-fried rice and ingredients to the rice cooker and spread them out evenly to ensure uniform cooking.

16. 16

    Add water at a ratio of 1 cup rice to 1 cup water. The source uses Thai fragrant rice but does not provide a specific rice-cooker cooking time or setting.

17. 17

    Cook the taro rice in the rice cooker until done.

18. 18

    After cooking, do not stir vigorously. Instead, gently fluff the rice with a rice paddle and mix in the seasonings settled at the bottom of the pot to keep the grains separate.

19. 19

    Serve in bowls. If the taro has become very soft, gently press it when serving so it holds its shape.

Notes

The OCR arrangement of the source ingredient list was incomplete, and some quantities may have been mismatched with the ingredient names; confidence in the related quantities has therefore been reduced. The source mentions that Chinese sausage, fried shallots, dried oysters, or dried squid may be added according to preference, but these are not essential ingredients in the main recipe. The source does not clearly provide a rice-cooker cooking time or setting. It is normal for yellow taro to appear more distinctly yellow after frying.

Nutrition per serving

• Main dish
• Rice cooker
• Chinese cuisine
• Contains meat
• Contains seafood
• One-pot meal