Rice

INGREDIENTS

• 2 tbsp of oil
• 1 shallot, minced
• 3-4 cloves of garlic, minced
• 1/2 inch of ginger, minced
• 2 tbsp of soy sauce
• 1.5 tbsp of oyster sauce
• 1.5 tbsp of dark soy sauce
• 1/2 tsp of salt
• 2 cups of rice, rinsed and drained
• 1.5 cups of water (if using a regular rice cooker, use 2 cups of water instead.
• 300 grams of mixed vegetables (I used carrot, peas, and corn)
• 1 big tomato
• 100 grams of diced ham
• 100 grams of sausage slices
• 150 grams of beef (Marinade with 1/8 tsp of salt, 1/4 tsp of paprika, 1/4 tsp of garlic powder, black pepper to taste, and 1 tsp of dark soy sauce.)

INSTRUCTIONS

1. Press the saute button on the instant pot, then add oil, minced garlic, ginger, and shallot. Stir for a few minutes or until fragrant. For the rice cooker, please choose a similar setting that allows you to saute the aromatics.
2. Add soy sauce, oyster sauce, and dark soy sauce. Keep stirring until the sauce is bubbling.
3. Add the rinsed and drained rice, 1.5 cups of water, and 1/2 tsp of salt, then mix well. The Instant Pot seals well, so you don’t need that much water, but if you are using a rice cooker or cooking this in a stock pot over the stove, please use 2 cups of water.
4. Cut a cross on the tomato and put it in the middle of the instant pot. Put your favorite vegetables and protein around the tomato. I used carrots, peas, golden corns, sausage, diced ham, and marinaded beef.
5. Close the instant pot lid. Put the valve in the sealing position. Press the rice button, and the rest is just waiting. If you are cooking this dish in a stock pot over the stove. You have to turn the heat to high and bring the pot to a simmer, then turn the heat to low and let it cook for 20 minutes.
6. Remove the tomato skin and mix everything thoroughly.