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Cherry & Dennis Recipes

Braised Rice with Mushrooms and Vegetables

冬菇雜菜炆飯

Braised Rice with Mushrooms and Vegetables — finished dish
Total time
45 min
Difficulty
Easy
Servings
4 servings

Recipe overview

Shiitake, carrot, cabbage and green beans cook with rice in one pot. Controlled liquid and a 10-minute rest give separate tender grains rather than wet rice.

01

Ingredients

Main ingredients

  • 300 g rice
  • 5 piece dried shiitake mushrooms
  • 100 g carrot
  • 150 g Cabbage
  • 100 g green beans
  • 2 clove garlic

Seasoning

  • 1 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • 1 tbsp cooking oil
  • 450 ml water
Braised Rice with Mushrooms and Vegetables — ingredients

02

Tools

  • rice cooker
  • rice paddle
  • knife
  • cutting board
  • bowl
  • strainer
  • frying pan
  • spatula
  • measuring cup
  • measuring spoons
Braised Rice with Mushrooms and Vegetables — tools

03

Steps

Braised Rice with Mushrooms and Vegetables — step 1

Step 1

Soak shiitake

Soak shiitake in warm water for 15 minutes, squeeze dry and keep the clean soaking liquid.

Braised Rice with Mushrooms and Vegetables — step 2

Step 2

Rinse rice

Rinse rice 2–3 times until the water is clearer, then drain.

Braised Rice with Mushrooms and Vegetables — step 3

Step 3

Slice shiitake

Remove tough stems, slice shiitake and check for grit.

Braised Rice with Mushrooms and Vegetables — step 4

Step 4

Prepare vegetables

Dice carrot, cut cabbage small, cut beans into 2 cm lengths and mince garlic.

Braised Rice with Mushrooms and Vegetables — step 5

Step 5

Mix cooking liquid

Strain mushroom liquid, top up with water to 450 ml, then mix in soy, oyster sauce and sesame oil.

Braised Rice with Mushrooms and Vegetables — step 6

Step 6

Sauté garlic and mushrooms

Heat oil over medium heat and sauté garlic and shiitake for 2 minutes without burning.

Braised Rice with Mushrooms and Vegetables — step 7

Step 7

Add firm vegetables

Add carrot and green beans and stir for 2 minutes to coat with mushroom-flavoured oil.

Braised Rice with Mushrooms and Vegetables — step 8

Step 8

Load the rice cooker

Put drained rice in the cooker, layer mushrooms, carrot, beans and raw cabbage on top without stirring into the rice.

Braised Rice with Mushrooms and Vegetables — step 9

Step 9

Add liquid and cook

Pour in the 450 ml seasoned liquid evenly and run the normal white-rice cycle without opening the lid.

Braised Rice with Mushrooms and Vegetables — step 10

Step 10

Rest for 10 minutes

When the cycle finishes, keep the lid closed and rest for 10 minutes so moisture evens out.

Braised Rice with Mushrooms and Vegetables — step 11

Step 11

Fluff and mix

Fluff from the bottom and fold mushrooms and vegetables through without crushing the grains.

Braised Rice with Mushrooms and Vegetables — step 12

Step 12

Check and serve

Rice should be cooked with no pooled water and vegetables tender with some bite; serve hot.

Common mistakes

  1. Adding full water without counting mushroom liquid makes the rice wet.

Tips

Keep total seasoned liquid at 450 ml for tender, separate grains.

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