Tuesday, September 16, 2014

Cooking Lab - Mixed Rice with Oriental Mustard and Pork Ribs

This is one flavoursome one-pot mixed rice. 

It is a family favourite and we can eat bowls and bowls of this. It is a simple meal but packed with nutrient values. 

(c) GMV - Got My Vote!

"Gai Choy" is the common name for this Oriental Mustard Green and it is packed with iron, calcium, and low in kilojoules. It is readily available at Harris Farm or other grocery stores.


- 3 cups of Jasmine Rice 
- 250g pork riblet 
- 100g fresh shiitake mushroom 
- 1 bunch of mustard greens (aka gai-choy) 
- 100g ginger 
- 4 tablespoon soy sauce 
- 2 tablespoon cooking wine 
- 1 tablespoon salt 
- 1/2 tablespoon sugar 
- 1 teaspoon chicken powder 
- 1/2 teaspoon white pepper 
- 3 tablespoon of cooking oil 
- 10g loose corn kernel 


1. Wash and cleaned the Gai Choy. Remove the stem and cut into bite size.

2. Boil the vegetable in water for 3-5 minutes. Drain and set aside.

3. In the meantime, soak 3 cups of rice in water for at least 30 minutes.

4. Add oil to a wok over medium-high heat. Fry the pork riblets, ginger slices and the shiitake mushrooms until golden.

5. Add in sugar, cooking wine and soy sauce and let the sauce simmer.

6. Season with white pepper and a dash of chicken powder.

7. Remove the pork riblets and leave the sauce in the wok.

8. Add in the pre-soaked rice into the wok.

9. Reduce the heat to low and let the rice absorb all the sauce.

10. Add the pork riblets and shiitake mushrooms back into the wok.

11. Combine well and ensure all ingredients are evenly coated with flavors.
12. Add in the pre-boiled gai-choy vegetable.

13. Try not to dis-integrate the heart of gai-choy.

14. Stir and combine everything together.

15. The rice is not cooked-through at this point.

16. Transfer the mixed rice into a steamer/rice-cooker.

17. Add 3 cups of water and let it cook/steam for 30 minutes.

18. Continue to cook until the rice is cooked through.

19. Stir to mix well. Cover and let it sit for another 5-10 minutes before serving.

It is now ready to be served! It smells delicious!~~

20. Plate the mixed rice on a large serving plate and top with pork riblets and shiitake mushrooms.

21. Serve with a gai-choy heart by its side.

22. Garnish with chili oil and loose corn kernels.

It is so yum. I don't even need side-dishes to go with this mixed rice.