Cabbage Rice

Ingredients

• 1 份 White rice (Calculate with water by weight at a ratio of 1:0.8; the source does not specify the actual weight of the rice.)
• Water (Use an amount equal to 0.8 times the weight of the rice; this includes the soaking water from the dried shiitake mushrooms and dried shrimp. Since the source does not provide the actual weight of the rice, a specific amount cannot be calculated.)
• Cabbage (Cut into cubes; the source does not specify an amount.)
• Dried shiitake mushrooms (Soak in cold water until softened and reserve the soaking water; rinse the surface with cold water first if needed to remove grit. The source does not specify an amount.)
• Fresh mushrooms (Choose the type according to availability and preference; the source does not specify an amount.)
• Onion (Dice; the source does not specify an amount.)
• Carrot (Julienne; the source does not specify an amount.)
• Chinese sausage (Can be replaced with liver sausage or sausage; slice the Chinese sausage thinly, with some cut into small dice. The source does not specify an amount.)
• Dried shrimp (Soak in cold water until softened and reserve the soaking water; rinse the surface with cold water first if needed to remove grit. The source does not specify an amount.)
• Crispy fried shallots (Stir in one small bowlful while the rice is still hot after cooking; the source does not specify an exact amount.)
• Soy sauce (Optional: if using regular meat, add a few spoonfuls when removing the stir-fried rice from the heat; if using cured meat such as lap-mei pork or Chinese sausage, the author does not add soy sauce. The source does not specify an exact amount.)

Steps

1. 1

   Cut the cabbage into cubes. Dice the onion and julienne the carrot. Slice the Chinese sausage thinly, reserving some to cut into small dice; if substituting another type of meat, prepare it according to preference.

2. 2

   Soak the dried shiitake mushrooms and dried shrimp separately in cold water until softened. Reserve the soaking water and add it to the cooking water later. Rinse the surface with cold water first if needed to remove grit.

3. 3

   Place the Chinese sausage in a pan and stir-fry until its fat is rendered, reserving the rendered fat for stir-frying the other ingredients.

4. 4

   Use the rendered Chinese sausage fat to sauté the onion and carrot until fragrant.

5. 5

   Add the mushrooms and dried shrimp, and continue stir-frying until fragrant. The author notes that how thoroughly the ingredients are sautéed significantly affects the flavor of the finished dish.

6. 6

   Add the white rice and stir-fry until the grains are coated with fat and have a slightly toasted aroma.

7. 7

   If using regular meat instead of cured meat such as lap-mei pork or Chinese sausage, add a few spoonfuls of soy sauce when removing the rice from the heat to season it. When using cured meat, the author does not add soy sauce so that it does not overpower the aroma of the meat.

8. 8

   Transfer the stir-fried rice and ingredients to the inner pot of a rice cooker, then add the cabbage and fresh mushrooms. Add water according to a rice-to-water weight ratio of 1:0.8, including the soaking water from the shiitake mushrooms and dried shrimp in the total amount of water. Mix well. The cabbage and mushrooms will release water, so the author uses a smaller initial amount of water.

9. 9

   Use the usual water level and cooking time settings for cooking rice in your rice cooker; if using an electronic rice cooker, cook using the standard rice-cooking program. The source does not provide a specific cooking time or setting.

10. 10

    Do not eat the rice immediately after it finishes cooking. While it is still hot, stir in one small bowlful of crispy fried shallots, then cover and let it rest for 5–10 minutes.

Notes

This dish can be adapted according to the ingredients available in the refrigerator. The meat can be Chinese sausage, liver sausage, or sausage; if using sausage, the author prefers garlic sausage. The source does not list specific weights or quantities for any ingredients. Apart from the rice-to-water ratio, it also does not provide clear rice cooker cooking settings, so a reliable total time or nutritional estimate cannot be provided.

Nutrition per serving

• Main dish
• Rice
• Rice cooker recipes
• Home-style cooking
• Flexible recipe