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

Method

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.

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One-Pot Cabbage Rice

One-Pot Cabbage Rice