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Whenever I need an easy one pot dish to settle dinner for my family or friends, one of the dishes that always comes to mind is Cantonese Cabbage and Mushroom rice. All you have to do is to pre-fry the ingredients, place it on top of the washed rice in a rice cooker, and set it to cook as per normal.
The reason why I pre-fry the ingredients such as the dried shrimps, garlic, Chinese sausage and Chinese mushroom is to make them fragrant, so that the fragrance and flavours will seep into the rice during the cooking process. I only add in the pork during the last 10 minutes of the cooking process so it won’t be overcooked. This is a dish that is minimal fuss and doesn’t create a huge mess in the kitchen to clear up afterwards!
The cabbage I like to use is called Round Cabbage, but it has a slightly flattish shape like a rubgy ball. The leaves of this particular cabbage are thicker than the spherical version of Round Cabbage, resulting in a crunchy texture after cooking. This is also the same cabbage I use for making steamed cabbage rolls, a tasty and healthy nostalgic dish that I have been cooking for my family since my children were young.
So are you ready to get cooking? Then don’t forget to read my top tips for making Cabbage rice. The top tips are actually the MOST important part, so please read through the whole recipe including the top tips before you rush out to do your marketing!
STEP BY STEP RECIPE
Cantonese Cabbage and Mushroom Rice
Cantonese Cabbage and Mushroom Rice: Cantonese Cabbage and Mushroom rice is a savoury one-pot dish that is quick, easy and makes minimal mess in your kitchen.
MARINADE FOR MEAT
- 1 tsp Corn Flour
- 1 pinch White Pepper
- 1/2 tsp Salt
- 1 tsp Oil
- 1 tsp Light Soy Sauce
FOR FRYING THE INGREDIENTS
- 3 tbsp Oil For frying
- 2 tsp Chopped Garlic
- 1 tsp Salt
PREPARATION FOR CANTONESE CABBAGE AND MUSHROOM RICE (30 min)
- Wash the mushrooms and dried shrimps. Then soak the mushrooms and dried shrimps in separate bowls in hot water until soft.
Dice the pork and marinate in the marinade ingredients for about 20 minutes.
Soak the Chinese Sausage in boiling water for a few minutes, then remove the skin from the Chinese sausage and dice.
Slice the cabbage into medium sized pieces.
Chop the spring onion into small pieces.
- Wash the rice and drain off the water. Put the rice into the rice cooker pot but do not set it to cook yet.
Once the mushrooms are soft, remove the stems completely and discard. Squeeze out the water and cut each mushroom into 4 to 6 pieces. Remember to keep the soaking water as we will need it for cooking the rice.
Once the dried shrimps are soft, remove them from the water and set aside. Mix the mushroom water and dried shrimp water. Sieve the mixture and add more water to make up to 1 3/4 rice cups in volume (see Tip 2).
COOKING METHOD FOR CANTONESE CABBAGE AND MUSHROOM RICE (1 hour)
Put the 3 Tbsp of oil in a wok over medium heat. Add the dried shrimps and fry for 2-3 minute, then add in the chopped garlic and fry until fragrant. You need to control the fire to ensure the ingredients do not spatter/burn (see Tip 3).
Add the Chinese sausage and Chinese mushrooms and continue to fry for another few minutes.
Add 1 tsp of salt and the mushroom-shrimp-water mixture into the wok and bring it to a boil. Then switch off the fire.
- Pour the mixture on top of the rice. Do not stir the rice otherwise the heat will not penetrate through the rice grains resulting in uncooked rice.
Put the cabbage on top of all the ingredients and set the rice cooker to cook as per normal.
10 minutes before the end of the cooking time, add the marinated pork on top of the cabbage and continue to cook in the rice cooker.
Tip: This should be sufficient time for the pork to be fully cooked but not overcooked.
Once the rice is cooked, add the 1 tbsp of dark soya sauce and 1 tsp of sesame oil and stir in using a pair of chopsticks (see Tip 4) to mix well. Then serve garnished with spring onion, fried crispy shallot and fried crispy garlic.
- There are different types of cabbage available in the local markets and supermarkets, which you can tell apart by their shapes: round (spherical), round (slightly flattened like a rugby ball) and teardrop shaped (also known as sugarloaf cabbage). I generally prefer to use the round and slightly flattish shaped cabbage as it has a more crunchy texture, whereas the spherical shaped cabbage tends to be more mushy.
- Alway use 1/4 less cups of water than the amount of rice. This is to take into account that the cabbage will also release water during the cooking process. If you add too much water, the rice will become soggy.
- Do not fry the garlic before frying the fried shrimp as the garlic tends to burns easily before the shrimp becomes fragrant. If the oil spatters when you first add the dried shrimps (due to the water content), you can turn down the heat slightly for a few seconds, and then turn it back up.
- Use a pair of chopsticks when stirring the black sauce into the rice to avoid breaking the rice grains.
- This recipe timing is based on a rice cooker cooking time of 45 minutes.
The purpose of this section is to provide information about dietary information about this recipe based on our best knowledge. However, we are not certified healthcare professionals so please seek the advice of your nutritionist or doctor before proceeding to use these recipes.
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