Cantonese Cabbage and Mushroom Rice: Cantonese Cabbage and Mushroom rice is a savoury one-pot dish that is quick, easy and makes minimal mess in your kitchen. It only needs 30 minutes of active time, followed by 60 minutes in the rice cooker – fast, simple and delicious!
Whenever I need an easy one pot dish to settle dinner for my family or friends, one of the dishes that always comes to mind is Cantonese Cabbage and Mushroom rice. This rice is so yummy and savoury, and needs only 30 minutes of active time, followed by 60 minutes in the rice cooker. Its quick, simple and delicious!
Here’s a tip: when you are making any rice dish that uses cabbage, always make sure you use the larger Round Cabbage with a slightly flattish shape, rather the Beijing Round Cabbage which is as round as a ball. The larger flattish Round Cabbage has thicker stems and leaves, hence providing a firmer and more crunchy texture after it has been cooked.
Cantonese Cabbage and Mushroom Rice: Cantonese Cabbage and Mushroom rice is a savoury one-pot dish that is quick, easy and makes minimal mess in your kitchen. It only needs 30 minutes of active time, followed by 60 minutes in the rice cooker - fast, simple and delicious!
- 1 tsp Corn Flour
- 1 pinch White Pepper
- 1 tsp Salt
- 1 tsp Oil
- 1 tsp Light Soy Sauce
- 3 tbsp Oil For frying
- 2 tsp Garlic Chopped
- 1/2 tsp Salt
- 1 sprig Spring Onion Optional
- 2 tbsp Fried Crispy Shallots Optional
- 2 tbsp Fried Crispy Garlic Optional
Wash the mushrooms and dried shrimps. Then soak the mushrooms and dried shrimps in separate bowls in hot water until soft.
Dice the pork and marinate in the marinade ingredients for about 20 minutes
Remove the skin from the Chinese sausage and dice.
Cut the cabbage into 5cm strips, about 2-2.5cm wide.
Chop the spring onion into small pieces.
Wash the rice and drain off the water. Put the rice into the rice cooker pot but do not set it to cook yet.
Once the mushrooms are soft, squeeze out the water and cut each mushroom into 4 to 6 strips (depending on the size of the mushroom). Remember to keep the soaking water as we will need it for cooking the rice.
Once the dried shrimps are soft, remove them from the water and set aside. Mix the mushroom water and dried shrimp water. Sieve the mixture and add more water to make up to 1 3/4 rice cups in volume.
- Put the 3 Tbsp of oil in a wok over medium heat.
- Add the dried shrimps, followed by the Chinese sausage, and fry for 2-3 minute until fragrant. If the oil spatters when you first add the dried shrimps (due to the water content), you can turn down the heat slightly for a few seconds, and then turn it back up. Keep stirring so that the Chinese sausage does not get burnt.
- Add the 2 tsp of chopped garlic and fry until fragrant, add in the mushrooms and continue to fry for another few minutes.
- Pour the mushroom and shrimp water mixture into the wok, add the 1/2 tsp of salt and bring it to a boil. Once this is done, switch off the fire.
- Pour the mixture on top of the rice. Do not stir the rice otherwise the heat will not penetrate through the rice grains resulting in uncooked rice.
- Put the cabbage on top of all the ingredients and set the rice cooker to cook as per the normal settings
- When the rice starts to become fragrant, add the marinated pork on top of the cabbage and continue to cook until the rice is done and the meat is cooked.
- Once the rice is completely cooked, add the 1 Tbsp of dark soya sauce and 1 tsp of sesame oil. Mix well before serving.
- Garnish with spring onion, fried crispy shallot and fried crispy garlic.
- Best to use Cameron Highland Round Cabbage. Although it is called round cabbage, it actually has a slightly flattened shape. Don't use the Beijing Cabbage (which is very round like a ball) for this dish as it becomes too soft when cooked, and doesn't give the right texture to the dish.
- Its a great idea to always keep a covered glass jar of chopped garlic in your refrigerator because it is used in so many Chinese dishes. You can save lots of time by doing all the chopping in batches. Use a glass jar with a metal lid to help to keep the garlic fresh and aromatic.
- Do not fry the garlic before frying the fried shrimp as the garlic tends to burns easily before the shrimp and mushroom become fragrant.
- Use a pair of chopsticks when stirring the black sauce into the rice to avoid breaking the rice grains.
- Alway use 1/4 less cups of water than the amount of rice. This is to take into account that the cabbage will also release water during the cooking process. If you add too much water, the rice will turn wet and mushy.
- This recipe timing is based on a rice cooker cooking time of 45 minutes.
Suggested Modifications for Special Diets
- Child-Friendly: No modifications needed.
- Egg-Free: No modifications needed.
- Fish-Free: No modifications needed.
- Gluten-Free: Use gluten-free sauces.
- Nut-Free: No modifications needed.
- Shellfish-Free: Leave out the dried shrimp