This is similar to the Chinese Claypot Yam Rice as the ingredients used are about the same. The only different is that normal Chinese Yam Rice will have garlic, shallots as the aromatics but this version don't have these. One particular difference is, it uses butter and vegetable oil to fry the ingredients until aromatic and uses ground black pepper.
Recipe adapted from a Thai cookbook 'Healthy and Easy Thai Cooking' [my selected cookbook for Cookbook Countdown Event#9] with modifications.
2 cups rice - washed and drained
150 gm coarsely chopped pork
200 gm yam - skinned and cubed
3 dried mushrooms - soaked and diced
2 tbsp dried prawns - rinsed several times and drained
some fried crispy cashew nuts or peanuts
2 tbsp butter and 1 tbsp oil
2 tsp light soy sauce
1-2 tsp sugar
1/2 tsp salt
- Melt butter in wok, fry meat until fragrant, add in dried prawns and mushrooms. Fry until fragrant and add in rice. Toss to mix well.
- Add in yam and then rice followed by seasoning. Mix all ingredients well. Dish up into a steaming tray or rice cooker pot. Add in enough water to cook the rice by steaming or in the rice cooker.
- Fluff up rice and serve in individual bowls, garnish with chopped spring onions or coriander leaves and some crispy peanuts or cashew nuts.