Sesame Oil Ginger Pork Rice by Helga Soo

RC Sesame Oil Ginger Pork Rice by Helga Soo
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Ingredients -
400g of Pork Fillet (sliced)
5 Large Dried Mushrooms (soaked & cut into half)
2 Singapore Sausages (sliced)
1 pkt of Chye Sims (leaves only)
8 slices of Young Ginger
1 tablespoon of Minced Garlics 
2 stalks of Spring Oinions (cut the white part & chop green parts into bits)
3 tablespoons of Ghee Hiang Sesame Oil
1 tablespoon of Light Soy Sauce
2 tablespoons of Oyster Sauce
2 tablespoons of Dark Soy Sauce
2.5 Cups of Jasmine Rice (wash) & Chicken Stock (according to your rice cooker) to cook the Rice.

Marinade sliced Pork Fillet for 30 mins - 
1 tablespoon of Paprika Powder
1 tablespoon of Light Soy Sauce
1 tablespoon of Ghee Hiang Sesame Oil
1 tablespoon of Huateow Wine 
Dashes of Salt & Pepper

Method - 
Add 4 pieces of sliced Younger Ginger, white parts of Spring Onion & Chicken Stock to the rice cooker to cook Rice. Watch out when the rice cooker indicates the last 13 mins!

Meanwhile, add 2 tablespoons of Sesame Oil into a heated pan. Add 4 slices of Young Ginger and sauté till fragrant. Add Minced Garlics and sauté till fragrant then add Pork Fillets and stir fry till about 80% cooked, add Oyster Sauce and stir fry till cooked. Set aside.

Using the same pan, add 1 tablespoon of Sesame Oil and Mushrooms. Sauté for about 5 mins and add Light Soy Sauce and stir fry for another 5 mins. Set aside.

When the rice cooker indicates 13mins left, open the cover and add sausages, cooked Pork Fillets, Mushrooms and Chye Sims then cover and let it steam for 12 mins. Once the rice cooker indicates 'Cooked', continue to keep it warm for 20 before you switch off the power supply.

Add the Dark Soy Sauce, stir the rice & ingredients and garnish with chopped Spring Onions before serve.