My darling husband asked me to make steamed rice with pork topping. It is something I have never cooked in the past. I rely on take-outs whenever we crave Chinese food, and I thought about going to our favourite local diner but decided against it in the end. However, since my family loves this Steamed Rice With Pork Topping dish so much, they might learn how to cook it. Luckily I found a thread in a forum where they discussed how to cook the dish the way our favourite Chinese diner makes it.
Steamed Rice With Pork Topping
Print RecipeIngredients
- Steamed Rice Ingredients
- 3 cups of long-grain white rice
- 3 cups of water
- 1 clove of garlic, minced
- 2 tablespoons of cooking oil
- Pork Topping Ingredients
- 3 cloves of garlic, crushed and minced
- 1 medium-sized onion, finely chopped
- 3/4 kilo of ground pork
- 1 tablespoon of sugar
- 175 grams of frozen green peas
- 1 1/2 tablespoons of sesame oil
- 1 teaspoon of chilli oil
- 2 tablespoons of cornstarch
- 2 tablespoons of cooking oil
- 1 teaspoon of salt
- Pepper
- 1/2 litre of cold water
- 1/4 cup of soy sauce
Instructions
Steamed Rice Instructions
- Wash the rice and place it in a cooking pot.
- Add the same amount of water as the rice.
- Cook over medium heat.
- Lower the heat once it has boiled; let it simmer until the rice has absorbed all the water.
- Under very low heat, let it steam for about 3 to 5 minutes until the rice is tender and set aside.
- Heat cooking oil in a wok and saute garlic.
- Add rice and toss until they are done.
- Season with salt and pepper according to taste.
Pork Topping Instructions
- Heat cooking oil in a pan.
- Saute garlic until fragrant, add onions and cook until translucent.
- Add the pork and cook until brown.
- Add the green peas.
- Add salt and pepper (we skipped the pepper because the kids don’t like it).
- Mix the cornstarch in 1/2 litre of cold water (add more cornstarch for a thicker consistency).
- Add the mixture into the pan.
- Stir and let it boil.
- Add sugar and stir occasionally.
- Add the soy sauce (you can adjust the amount according to your taste).
- Simmer for about 5 minutes.
- Add sesame oil and chilli sauce, then mix well (we skipped the chilli sauce).
- Remove from heat.
- Ladle steamed rice into a bowl and cover it with the pork topping generously.
- Place bowls in a steamer, cover and steam for about 10 minutes, then serve hot.
