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Thursday, August 9, 2012

Chinese Mixed Rice [Vegetarian Version - Lam Rice]

Lam Rice
This 'Lam Rice' is good for '1 dish meal' as it consists of assorted vegetables, mushrooms, tofu puffs [taupok], prawns and meat.  It is also a good dish for you to clear the fridge of the small bits and pieces of ingredients. 'Lam' means a mixture of ingredients.  'Lam Rice' is one of the 1 dish meal that most 'Choo Char Stalls' will prepare for you because they can mix and match any fresh ingredients in small quantity.  It is also a tasty, simple and complete meal for all when you are not in the mood to cook a variety of dishes.  Trust me, the home cooked  version of 'Lam Rice' is more tasty and satisfying than those from the stalls. 
Here, I am cooking the vegetarian version with no meat and prawns.  I used to cook this when I am on vegetarian diet or when I wish to go meatless.  But when I have a little of prawns or meat left in the fridge, I will add them in rather than going to waste.
Mixture of Ingredients
Ingredients
[serves 3]
3 plates of cooked rice [hot/warm]
sambal belacan or sliced chillies in soya sauce
3 dried mushroom - soaked and sliced
3 black fungus [boknee] - soaked and break into smaller pieces
50 gm tofu puff - cut into 2
200 gm brocolli - wash and cut florets
1 red carrot - sliced any patterns
some french beans - sliced into 1 inch lengths [optional] - just to clear fridge
some ginger slices
some garlic slices
2 tbsp oil
Seasoning
3 tbsp oyster sauce
1 tbsp light soya sauce
1/2 tsp salt and 1/4 tsp Ajinomoto or chicken stock granules to taste
1/4 tsp pepper
600 ml water or stock
2 tbsp cornflour mix with 2 tbsp water
Fry all the ingredients, add water to boil then thicken with cornflour
  1. Prepare the ingredients as stated above.  Cooked enough rice for 3.  Prepare some sambal belacan or cut chillies in soya sauce.
  2. Heat oil in wok, saute mushrooms till fragrant, add in ginger and garlic sliced.  Fry till aromatic.  Add in carrots, black fungus [bok nee], tofu puffs, french beans and other ingredients that needs longer time to cook.  Add in the seasoning, fry for a minute, then pour in the water or stock.
  3. Bring it to a boil and add in the brocolli.  Continue to boil till all ingredients are cooked.  Adjust seasoning and thicken with cornflour mix [the consistency depends on your preference].   Turn to low heat.  
  4. Scoop rice on individual plates.  Scoop cooked vegetables with gravy over rice and serve with sambal/cut chillies.     
Isn't it delicious and filling?
Notes:
Cook more if you are hungry or reduce the rice if you wish to have more vegetables for a meal.

I'm linking this post to "Show Me Your HITS - Rice : Event"  
hosted by Vardhini.



    6 comments:

    Phong Hong said...

    My Mum used to cook this quiet often. I like it because it is a complete meal by itself and so convenient.

    kimmy said...

    Yes, 'chu char' stalls also prepare this dish but home-cooked is best cos' we can use ingredients comprising 5 colours.

    Vardhini said...

    Inviting and tasty rice.

    Vardhini
    Event: Rice

    Kimmy said...

    Yes Vardhini, this can be a complete, healthy meal for the family. Easy to prepare too.

    Connie said...

    Hi Kimmy, I was looking for some nice recipe with brocolli and I found it at your blog. Thanks, we enjoyed it!

    Kimmy said...

    Hi Connie, I'm glad you enjoyed this 1 dish meal. One of our family favourites, too.

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