Shrimp And Cabbage Rice

7 oz. (200g) long grain rice

7 oz. (200g) pork or beef tenderloin, cut into thin strips

1/2 cup shrimp meat

2 cups sliced Chinese cabbage

1 cup chickem stock

1 tbsp. minced garlic cloves

1 tbsp. chopped scallion

3 tbsps. vegetable oil

1 tsp. salt, or to taste

1 tbsp. Shao-Hsing rice wine or dry sherry

1 tbsp. ground white pepper

1. Before cooking, rinse the rice well, and soak for 30 minutes in water, then drain well and set aside for later use.

2. Heat  2 tbsps. vegetable oil in a wok over high heat, saute scallion and ginger briefly until aromatic, about 30 seconds, add shrimp and meat strips, cook just until the meat turns white, do not brown (P1).

3. Add the cabbage and rice back into the wok in which it was cooked, keep stirring over medium heat, then add a cup of chicken stock and Seasoning A, stir to combine, continue to cook until the rice has set, about 5 minutes (P2).

4. Remove to the electric rice cooker with enough water to cover, cook until chewy (P3). OR, if you don't have a rice cooker at hand, feel free to use a large pot instead, which will work perfectly.

5. Let stand for a further 10 minutes before switch off and opening the cooker.

6. Dish out into individual bowls and serve hot (P4).

1. At Step 3, stir in the chicken stock as you stir fry can prevent the rice from burnt.

2. At Step 5, the water should be just cover the food, try not to add too much.

3. Chinese cabbage is very healthy as its low content of fat.