Fragrant Pumpkin Rice with Fish Ball Soup

by chef@home (follow)
Easy (2874)      Dinner (2274)      Lunch (1798)      Family (1525)      Simple (966)      Kids (743)      Vegetables (486)      Asian (483)      Soup (256)      Rice (247)     
This recipe makes fragrant pumpkin rice that is full of mushroom and shrimp flavour with a touch of sweet pumpkin that melts in the mouth. It is so simple to make, adult and kids will love it. This rice goes well with a bowl of fish ball soup.

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Makes: 4 servings

For the Rice
2 cups rice
1 teaspoon salt
1 tablespoon soy sauce
250g pumpkin, diced
25g dried mushrooms
50g dried shrimps
1 teaspoon oyster sauce
1 tablespoon chinese cooking wine
1 teaspoon sesame oil
1 clove garlic, minced

For the Soup
12 fish balls
1 baby wombok, sliced
1L vegetable stock

Fill a steamer pot with water. Bring to the boil.

Soak the dried mushrooms and dried shrimps until soft. Drain.

Wash the rice and drain. Season with salt and soy sauce.

Marinate the dried mushrooms and dried shrimps with oyster sauce, sesame oil and chinese cooking wine for 5 minutes.

In a frying pan, heat 2 tablespoons vegetable oil and fry the minced garlic until fragrant.
Add in the marinated mushrooms and shrimps.
Saute until fragrant.

Add in the seasoned rice. Give it a quick stir to mix.

Transfer to a steamer dish. Add in the diced pumpkin and mix. Pour in 2 cups of water.

Steam for 25 minutes.

To make the soup, bring vegetable stock to the boil. Add in the sliced wombok and fish balls. Cook for 5 minutes.

Spoon the rice into a bowl and serve with soup.

#Fish Ball
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