Power meals
Hokkien Yam Rice
By  Quaker Oats May. 12, 2017


Serves 4 | 343 Kcal/serving
For the Seafood Mixture:
2 ½ tsps. olive oil
300g yam, remove skin, dice
3 cloves garlic, sliced finely
150g fresh shrimps, deveined and shelled
150g fresh squid, cleaned
8 pcs fresh oyster mushrooms

For the Rice:
1 tsp. olive oil
15 shallots, sliced finely
¾ cup brown rice, washed and drained
½ cup Quaker Oats for Rice / Quick Cooking Oats (wash and drain)
2 cups water, for cooking rice in a rice cooker 

For Seasonings:
1 Tbsp. light soy sauce
½ tsp. dark soy sauce
1 Tbsp. oyster sauce
1 tsp. sesame oil
½ cup chicken stock, chill to remove the fat layer
3 stalks spring onions, sliced finely 

For Garnishing:
3 stalks spring onions, sliced finely

For the Seafood Mixture:
1. In a non-stick pan, add ½ teaspoon of oil and pan-fry yam until it browns lightly.
2. Remove and drain on paper towels.
3. In the same pan, add 1 teaspoon of oil and stir-fry garlic, shrimps, squids and mushrooms until fragrant and cooked. 
4. Add in yam, mix well and set aside.  

For the Rice:
5. Using the same pan, add 1 teaspoon oil and stir-fry shallots until crisp and golden in color.
6. In a pot, cook rice, oats, seasoning ingredients and water. Do not stir until the rice is soft and cooked.
7. Dish out, garnish with fried shallots, seafood and sliced spring onions and serve immediately.

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