Pumpkin and Yam Rice

Original Recipe by Amy Beh

300g (2 cups) long grain rice, washed and drained

150g yam, diced

200g pumpkin, cubed

Enough oil for deep-frying

1 tbsp chopped ginger

30g mock vegetarian chicken, coarsely chopped

40g dried prawns, soaked and drained

3 dried mushrooms, soaked and diced

1 tbsp oil

1 tbsp sesame oil

600ml fresh chicken stock

Seasoning

½ tsp salt

½ tsp sugar

¼ tsp pepper

1 tbsp light soy sauce

1 tsp oyster sauce

Garnishing

Some coriander leaves

Some chopped spring onions

Deep-fry yam and pumpkin separately for 6-7 minutes. Dish out and set aside.

Heat oil and sesame oil in a wok, stir-fry ginger, dried prawns, vegetarian chicken and diced mushrooms. Add rice and toss briefly for 1-2 minutes. Stir in seasoning to mix.

Transfer rice mixture into an electric rice cooker. Pour in chicken stock and cook. Once rice comes to the boil, add yam and pumpkin and continue to cook until rice is done.

Stand for 10-15 minutes. Dish up and serve with garnishing.

(Note: Net weight of pumpkin paste is 200g after steaming.)