Dried Oyster Rice (蠔乾飯)

Ingredients

• 80 g dried oysters (Rinse well, then soak overnight in sealed drinking water in the refrigerator; reserve the soaking water for cooking the rice.)
• dried squid (Rinse well, soak overnight in the refrigerator, and cut into small pieces.)
• dried shiitake mushrooms (Rinse well, soak overnight in the refrigerator, and cut into small pieces.)
• shallots (Fry to make fried shallots and shallot oil; reserve some fried shallots for garnish.)
• dried shrimp (Stir-fry in the shallot oil until thoroughly fragrant.)
• pork belly (Cut into small pieces; render its fat during stir-frying.)
• Basmati rice (Use together with the glutinous rice.)
• glutinous rice (Use together with the Basmati rice.)
• light soy sauce (For seasoning.)
• dark soy sauce (For color.)
• salt (Add to taste if needed.)
• sugar (Add to taste if needed.)
• drinking water (Use for soaking the dried ingredients; reserve the oyster-soaking water for cooking the rice.)
• spring onions (Slice and use as a garnish.)

Steps

1. 1

   Rinse the dried oysters, dried squid, and dried shiitake mushrooms thoroughly. Place them in drinking water in a sealed container and refrigerate overnight to rehydrate.

2. 2

   Cut the rehydrated ingredients into small pieces so they distribute evenly through the savory rice and provide toppings in every bite.

3. 3

   Fry the shallots until crisp to make fried shallots and aromatic shallot oil. Reserve some of the fried shallots for finishing.

4. 4

   Use the shallot oil to stir-fry the dried shrimp until thoroughly fragrant.

5. 5

   Add the pork belly and stir-fry it, allowing its rendered fat to release into the pan.

6. 6

   Add the shiitake mushrooms, dried oysters, and dried squid. Stir-fry them in the rendered pork fat until their aromas are released.

7. 7

   Add the Basmati rice and glutinous rice, then stir-fry so the aromatic oils coat the grains.

8. 8

   Season with light soy sauce for flavor and dark soy sauce for color. Adjust with salt and sugar according to taste, then mix thoroughly.

9. 9

   Pour in the reserved oyster-soaking water and use it to cook the rice, adding extra oyster flavor.

10. 10

    Bring the mixture to a boil over medium heat and cook for about 5 minutes, until the water has been noticeably absorbed.

11. 11

    Cover the pot and cook over low heat for 10–15 minutes.

12. 12

    Turn off the heat and let the covered rice rest for 10 minutes.

13. 13

    Finish with sliced spring onions and the reserved fried shallots. Mix everything together and serve.

Notes

The source specifies a recipe for 8 people but gives an exact quantity only for the dried oysters; quantities for the remaining ingredients are not visible. The suggested accompaniments are chicken soup with dried lily flowers and a sweet-and-spicy anchovy chili condiment. The source says the rice is properly cooked when the ends of the grains curl slightly.

Nutrition per serving

• main
• rice dish
• Southeast Asian
• savory
• seafood
• pork
• stovetop
• make-ahead soaking