VEGETARIAN YAM RICE

My Vegetarian Yam Rice is as good as the non vegetarian version. I believe this is a healthier version without the dried prawns and meat. Another available option, if you happen to be short of dried prawns and meat in your pantry. 

Taste wise, it is surprisingly good. I know that, because my hubby enjoyed it, eating 2 big bowls in one go. Perhaps, because we are on meatless diet for 10 days and he probably is afraid of getting hungry fast before the next meal. No, I am just joking.  This Yam Rice is really tasty and good. Me too, can take more than a bowl if not watching my waistline.

I used Thai yam, it is tender, soft and still has a bite after cooking. The rice is fragrant and savoury sweet in taste with the yam, mushrooms and seasoning sauce. Though with the addition of minced preserved radish [cai por], it is not noticeable at all. 

This recipe is a keeper.  The portion here is big as I intended to giveaway half the portion to my sister but ended up sharing with my neighbours as she said she cannot take Yam Rice now due to 'skin allergy'.

This is what I got from Google about Yam benefits: "Yam is ideal for curing respiratory problems, skin diseases, digestion related ailments and cancer. It also protects the female endocrine system, increases nutrient absorption, improves cognitive abilities, conciliates metabolic functions and increases the count of the red blood cells. Due to the presence of Vitamin B6, Yam also prevents hypertension".   Do Visit this Site More Information on Yam Benefits for better understanding about Yam . 

Ingredients

[serves 7-8]

600 gm white rice - washed and drained

300 gm Thai yam or local yam - peeled and cut bite size pieces

3 dried mushrooms - soaked and diced [forgotten to show in photo]

some vegetarian mock meat - diced [optional]

some small bits of Okara [dried gluten pieces]

2 tbsp preserved radish [cai por] - rinsed and squeezed dry

1 tbsp chopped ginger

1 tbsp each of cooking oil and sesame seed oil [more if you like]

enough hot water to cook the rice

some chopped Chinese celery and red chillies

Seasoning 

1/2 tsp each 5 spice powder, white pepper powder, salt and mushroom stock granules

1 tbsp each of light soy sauce and mushroom flavour sauce

2 tsp dark soy sauce for colour [more if you like]

1. Prepare the ingredients required as stated above.
2. Wash rice and drained.  Add in the seasoning ingredients to rice.
3. Heat up a non-stick pot of an electric rice cooker [ i chose Quick Cook mode].  Add oil to saute ginger, preserved radish and mushrooms until aromatic.  Then add in the Okara [dried gluten pieces].
4. Continue to fry until aromatic and well mix.  Add in yam pieces, stir fry for 1-2 minutes.   Add in the rice, continue to stir fry the ingredients to mix evenly.
5. Add in mock meat if using, then add in enough hot water to cook rice.  Give it a good stir, add more dark soy sauce if it is too light in colour.  Mix well.  Taste to adjust seasoning at this time.
6. Close the cooker lid, turn off rice cooker.  Then restart cooker, choosing 'Quick Cook' mode to continue cooking rice. Halfway through cooking, stir the rice [to ensure rice is evenly cooked], close lid and leave the rice to complete the rice cooking cycle in the cooker.
7. Fluff up rice before serving.  I served the yam rice with a vegetarian herbal soup [See Recipe Here].
8. Garnish with cut chillies, Chinese celery or other condiments you like.

Too bad, I have forgotten to take some pictures of the cooked Yam Rice in the rice cooker.  It will show the cooked portion of the rice for this recipe.