Good Fortune Rice By Ping Coombes
“In Chinese symbolism rice represents good fortune. When I was younger, my mum always encouraged me to finish every grain of rice in my bowl, she said if I don’t I will get a very spotty husband. I was so terrified that I would never leave my rice unfinished! I am happy to say I have a spotless husband who loves me unconditionally so I guess it is due to my good fortune and my impeccable rice eating. I have created a variation of my mum’s yam rice by using a more available ingredient, sweet potato, to symbolise cubes of gold and to add little bursts of sweetness. This dish is flavoured with pork, dried shrimps, light soy sauce and oyster sauce to create mouthful of taste sensations. I also top it with an egg yolk, dressed with Lee Kum Kee Chiu Chow Chilli Oil to add richness to the rice.” – Ping Coombes
If you are curing the egg yolks, mix the egg yolk seasoning in a small container. Carefully place the egg yolks on top of the mixture, cover well Leave in the fridge for 4 to 5 hours, a hardened film will form on top of the yolk. It will also look smaller in size.
Preheat the oven to 180°C /160°C Fan.
In a mixing bowl, combine the marinade, then add the pork mince. Cover and leave to marinate in the fridge for at least 30 minutes .
Roast the sweet potatoes in 1 tablespoon of oil for 25 to 30 minutes. Allow to cool.
In a wok, heat the remaining oil on medium heat. Add the garlic, dried shrimps and sausage (or salami) to cook for about 2 to 3 minutes. Add the mushrooms and stir-fry for another 2 minutes.
Add the marinated pork mince and fry for 5 minutes, breaking up the mince along the way. Stir in the roasted sweet potatoes.
Add the sauce mix and rice, mix well. Stir-fry for another 5 minutes so that the rice is piping hot and combined with the other ingredients.
Top with the egg yolks, garnish and dressing. Serve.
PREP TIME: 30 MINS | COOK TIME: 45 MINS
And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.
