My late parents loved Yam Rice and I am glad that I’d acquired the liking for this dish. In my family, we almost never had yam rice at home so I didn’t know how to make yam rice until my mother-in-law came visit us a few years ago.
She taught me how to make this easy one-pot dish and now, I whip it up whenever I am lazy to cook.
In Penang, yam rice is often sold by Yong Tau Foo hawkers and it’s the very reason why I fell in love with it because I am a huge fan of Yong Tau Foo.
Imagine a bowl or two of aromatic yam rice to go with the different varieties of fish balls, fish paste stuffed inside tofu, chili, okra, and more; it’s simply delectable.
Here is my yam rice recipe. If you have an electric rice cooker at home, you will be able to make yam rice rather painlessly.
I also made some Yong Tau Foo which I will share the recipe with you soon. My friend Noobcook had just made her version of yam rice with Chinese BBQ pork (char siu), check it out.
How Many Calories per Serving?
This recipe is only 369 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
Yam rice is a savory rice dish made with yam (taro) and meat. Yam (taro) Rice is very delicious and an easy one-pot dish.
- 12 oz. yam/ taro, cut into small pieces
- 3-1/2 cup rice measured using the smaller rice cup that comes with the electric rice cooker
- 2 cloves garlic finely chopped
- 2 shallots finely chopped
- 2 1/2 tablespoons dried shrimp soaked in warm water, drained and roughly chopped
- 10 oz. ground pork or chicken meat, minced
- 2 cups water using a regular measurement cup to measure the water
- 5 dried shiitake mushrooms soaked in warm water, drained and cut into thin slices
- 4 tablespoons cooking oil
- fried shallot crisp for garnishing
- 1 scallion cut into small rounds, for garnishing
Measure the rice using the small rice cooker cup (comes with electric rice cooker). Transfer the rice into your rice cooker and wash and rinse it with water like you are cooking regular steamed rice. Drain the water dry and set aside.
Heat up a wok and add cooking oil. Stir-fry the shallots and garlic until aromatic. Add pork (or chicken), mushrooms and dried shrimp and stir-fry until the meat changes color. Use the spatula to break the ground pork or chicken, so they form into small lumps. Add water into the wok and follow by the yam pieces.
Add all seasonings and bring it to boil. Add rice into the wok and do a few quick stirs. Transfer everything into the rice cooker and cook it like you are cooking steamed rice.
When the rice is cooked, use the rice scoop to stir the yam rice and loosen it up. Serve immediately with some fried shallot crisps and chopped scallions.