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Yam Rice



Yeo Szemin

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  • ½ purple yam, peeled and cut into cubes (*I used 1 450g purple yam)

    5 cloves garlic, minced

    5 shallots, sliced

    1 dried scallop (*I used 8 large dried scallops)

    100g dried shrimps (*I used 150g dried shrimps)

    4 pcs dried mushrooms, sliced (*I used 8 pcs)

    1 pc Chinese sausage, skin removed and sliced (*I did put any)

    300g pork belly, sliced (*I used 200g lean pork)

    1 tsp salt

    2 tsp sugar (*I used 1.5 tsp)

    1 tsp dark soya sauce (*I used 2 tsp dark soya sauce)

    1 tsp light soya sauce (*I used ½ tsp concentrated chicken broth)

    5 rice cups rice

    6 rice cups water (*I used 1 extra cup of mushroom reserve water, 20ml of scallop reserve water)

    5 tbs cooking oil (*I used 1 tbs sesame oil)


    1. Wash the rice and set aside.
    2. Soak the dried mushrooms in hot water until soft. Rinse and slice.
    3. Rinse the dried scallop, then soak in a little hot water.
    4. Shred the scallop.
    5. Rinse the dried shrimp and soak in water.
    6. Heat 2 tbs of oil and fry the yam until lightly browned. Set aside.
    7. Heat 1 tbs of oil and ½ tbs of sesame oil and fry the sliced pork belly till brown. Set aside. *Pour reserve oil into prewashed rice.
    8. Heat 2 tbs of oil and ½ tbs of sesame oil, fry the garlic and shallots until golden brown, then add the scallop, dried shrimp and mushrooms.
    9. Add in the washed rice, fried yam and pork.
    10. Add in 1 tsp of salt and 1 ½ tsp of sugar. Add in 1 tsp of light soya sauce, 2 tsp of dark soya sauce, ½ tsp of concentrated chicken broth.
    11. Remove the mixture from the wok and transfer into the rice cooker.
    12. Add 6 cups of water + 1 cup of mushroom reserve water and 20ml of scallop reserve water. Use the rice cooker to cook the rice until done.
    13. Serve with chopped coriander and dried shallots (optional).


All my adaptations of the recipe have been indicated with an asterix * next to the ingredients list. We love our rice with a chockful of ingredients :) Dad loves sesame oil so he suggested the addition of sesame oil. I didn't want to just add it into the rice. So I've incorporated it into the frying of the ingredients. Just a little sesame oil does bring up the fragrance of the rice!