Wednesday, April 30, 2008

One-Pot Cabbage Rice

Incredibly simple and healthy one-pot meal. What you need to do is to have a rice cooker and just dump all the ingredients in and leaves everything to it. Light soy sauce, vegetarian oyster sauce, seasoning or sesame oil can be added, if desired. You may even opt to use Brown Rice. The vegetarian mushroom I used in this recipe is the seasoned mushroom from Yuan Jen Product range. If you cannot find this, just substitute with 2-3 dried mushrooms or fresh mushrooms.

To make it look presentable, just garnish with some chopped spring onion or coriander, sprinkle some toasted sesame seeds or even nori shreds on top. The beauty of this dish is that you don’t have to do much washing after that – just the rice cooker, 2 plates and 2 spoons!

Preparation: 10 mins, Cooking time: 15 mins

Ingredients (serves 2)
° 200g rice, washed and drained
° 400ml water
° 150g vegetarian mushroom
° 100g Chinese cabbage (Wong Bak/Bok Choy), cut into broad strips
° 50g carrot, peeled and diced
° 1 slice ginger (optional), finely chopped
° ½ teaspoon salt, or to taste
° pepper (optional), to taste

1. Combine all the ingredients into an electric rice cooker, mix well and turn it on.
2. When done leave the cooked rice to rest, covered, for 5-10 minutes. Fluff with a fork and serve hot.


Anonymous said...

i cooked this often whenever i run out of ingredients in the fridge, especially comes on can add some 5 spice powder and dark soya sauce, ginger slices, sesame oil and salt....and this make the rice smell marvellous! cheers! SF

a veg*n @ Blog*Spot said...

SF, you are right, the ingredients you mentioned can be added to it.

I had a recipe that is mushroom and yam rice, therefore make this one a little bit different in colour and simplified.

Me too, I use to cook this rice when I was working and helper quit. I used ingredients you mentioned, seasame oil, dark soy sauce etc and i added more stuff like black fungus etc. I prepare all the stuff before work and put in the rice cooker, when i reached home, i just switch on. So, with a quick watercress soup, that was our quick dinner.

Cheers :)

Anonymous said...


can you tell me what is wrong:

(1) i cook some chicken stock using maggie cubes

((2) I mix the rice, chicken stock, tumeric powder, pepper, dark soya sauce in rice cooker.

my rice is always burnt at base.
if i add more water, the rice is soggy but base still burnt.

i am cooking for 2 pax.

my father in law uses the same cooker to cook normal rice but his rice is not burnt.

so strange

a veg*n @ Blog*Spot said...

Hi Priscilla

Cooking normal plain rice, it would not have that problem, the most there is a hard layer of rice stuck on the bottom. It depends on what type of rice cooker is used.

Once, we add lots of stuff like oil, soy sauce, just like claypot rice, there is a burnt base.

Are you using non-stick rice cooker or the traditional one?

Cheers :)

Anonymous said...


tks for reply.
i am using the non-stick rice cooker.

regards / priscilla chew

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