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
½ tsp salt
½ tsp sugar
¼ tsp pepper
1 tbsp light soy sauce
1 tsp oyster sauce
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.)