This recipe is inspired by the popular Taiwanese sticky rice dish you fan (“oil rice”), a comfort food favorite that’s packed with umami. We took the savory elements of the dish and streamlined them to make the whole thing quick and easy to prepare in a rice cooker. We subbed jasmine rice for the usual glutinous rice, which usually requires several hours of soaking before cooking. The combination of dried shrimp, scallops and shiitake mushrooms helps impart all the deep flavors you fan is famous for, and Chinese sausage adds meaty sweetness. One original addition is potatoes; they cook well in the rice cooker and really soak up the surrounding flavors. Green peas at the end of cooking help make this a one-pot meal.
| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 45 min |
| Yield: | 4 servings |
Ingredients
- 5 medium dried shiitake mushrooms
- 3 dried scallops
- 1/3 cup dried shrimp
- 1 1/2 cups jasmine rice
- 2 tablespoons neutral oil, such as canola or vegetable oil
- 2 small shallots, finely chopped
- 6 cloves garlic, finely chopped
- 1/2 pound (about 4 links) Chinese sausage, preferably lap cheong, cut into 1/2-inch cubes
- 1 pound Yukon gold potatoes (see Cook’s Note), peeled and cut into 1/2-inch cubes
- 1 1/2 teaspoons Shaoxing wine
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 1 1/2 teaspoons dark soy sauce
- 1 teaspoon sugar
- Kosher salt
- 1 cup frozen peas
- 1/2 teaspoon toasted sesame oil
- 2 scallions, finely chopped
Instructions
- Soak the shiitake mushrooms stem-side down in a medium bowl with 2 cups warm water until soft and plump, 15 to 20 minutes; reserve the soaking water. Rinse the dried scallops and soak them in a small bowl in 1 cup warm water until you can break them apart into small threads, 10 to 15 minutes. Rinse the dried shrimp and soak them in another small bowl in 1 cup warm water for 10 minutes; reserve the soaking water.
- Squeeze the water from the mushrooms, remove the tough stems and discard them. Slice the caps. Mix the soaking liquid from the dried shrimp and shiitake mushrooms together in the medium bowl you used for the mushrooms. Set aside.
- Rinse and drain the jasmine rice a few times until the water runs clear, about 3 times. Place the rice in a rice cooker with 2 cups of the soaking liquids from the mushrooms and shrimp.
- Heat a wok over medium-high heat until it starts to smoke. Swirl in the oil. And the shallots and garlic and stir until fragrant and the shallots are translucent, about 30 seconds. Add the dried shrimp and shredded scallops and stir-fry until fragrant and just golden, about a minute. Add the sliced shiitakes and stir-fry 1 minute. Add the Chinese sausage and stir-fry until some fat is rendered, about 2 minutes. Add the potatoes and stir-fry until the edges start to turn golden brown, about 3 minutes. Swirl the Shaoxing wine around the sides of the wok and stir-fry until it evaporates. Add the oyster sauce, light soy sauce, dark soy sauce, sugar and 1 teaspoon kosher salt and stir-fry until the sauce thickens slightly and coats everything, about 30 seconds.
- Transfer the mixture in the wok to the rice cooker and spread it gently over the uncooked jasmine rice making sure no grains of rice come above the mixture (see Cook’s Note). Close the lid and cook on white rice/sushi rice mode until the rice and potatoes are tender, about 50 minutes.
- Once the rice cooker has finished cooking, sprinkle the frozen peas over the top of the rice and close the lid. Let the peas thaw and warm through for 5 minutes.
- Drizzle the rice with sesame oil and fluff the rice with a rice spatula. Divide into 4 portions and sprinkle with the scallions. Enjoy while piping hot.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 668 |
| Total Fat | 23 g |
| Saturated Fat | 5 g |
| Carbohydrates | 92 g |
| Dietary Fiber | 6 g |
| Sugar | 6 g |
| Protein | 24 g |
| Cholesterol | 71 mg |
| Sodium | 997 mg |