Mixed rice with leftover rice dumpling ingredients (using rice cooker)

It's Friday. It feels like Saturday. May be it is because hubby were on leave yesterday. The summery weather makes me wants to hop out for a play. Too bad I still have to cook for hubby's lunch (and mine). I almost forgotten I have leftover ingredients from rice dumpling sleeping in refrigerator until I open the refrigerator today. I was quite determined to do something with it today (or it may all goes to the bin soon). Here is what I did with the leftover ingredients from Chinese rice dumpling making.

Lunch served under 30 minutes. Easy peasy meal. Surprisingly it taste good too. All I did was mixing the below ingredients in rice cooker and press cook.
  • 3 tbsp split mung beans (from leftover dumpling making)
  • 4 tbsp shiitake mushrooms (from leftover dumpling making)
  • 2 tbsp dried shrimp (from leftover dumpling making)
  • 2 carrots, chopped
  • 3/4 cup basmati rice (measured using rice cup)
  • 2 cups water
  • 1 tbsp coconut oil- omit if you already using a lot of oil while cooking dumpling ingredients
  • 1/2 tsp black pepper
  • 1 tsp light soya sauce
While rice cooker doing all the cooking on my behalf, I added 4 large eggs (beaten), 1/3 tsp black pepper, 1 tsp salt, 1 tsp sesame oil and 1/2 cup hot water in a shallow rectangular pyrex bowl. Place the bowl in Tefal electric steamer. I still need to work on the timing and amount of water but the end result for using the mentioned ingredients taste good and perfect if you are looking at Japanese egg tofu texture. I added a small amount of Bistro salad (combination of lamb leaves and shredded beetroots) on top of the steamed eggs and drizzle with a little sesame oil. You may omit this.

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