This is based on a great recipe from Ken Hom's book, Quick & Easy Chinese Cooking. He says, "This is a typical Chinese dish, designed to comfort, to satisfy, and to relax the body and soul. It reheats very well (when it is perhaps even tastier), and is a meal in itself. Serve it with a favorite salad, and you will have a spendid, complete meal."
- 2 cups long-grain rice
- 3 cups water
- 1⁄2 lb fresh peas, shelled or 1⁄4 cup frozen peas
- 1 1⁄2 tablespoons peanut oil
- 1 lb ground pork
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice wine or 1 tablespoon dry sherry
- 3 tablespoons green onions, finely chopped
- Add rice and water to a large, heavy saucepan and bring to a boil.
- Continue boiling for 10 minutes, or until most of the surface liquid has evaporated.
- The surface of the rice will be uneven and look like a pitted crater. At this stage, cover the pan with a tight-fitting lid and set the heat to low.
- Meanwhile, prepare the rest of the dish. If you went the fresh peas route, blanch them in boiling water for 2 minutes, drain, and set aside. Otherwise, thaw frozen peas at room temperature.
- Add the oil to a heated wok or skillet. Add the pork and stir-fry for 1 minute, then add the peas, soy sauces, oyster sauce, and rice wine.
- Continue to cook for another 2 minutes, then add the green onions.
- Place this cooked mixture on top of the rice, cover, and continue to cook over the lowest possible heat for another 15 minutes (rice will have cooked a total of 25 minutes).
- Serve immediately, drizzling additional oyster sauce over the top of the casserole if desired.
Yummy!! I also used brown rice and subbed edamame for the green peas. This is delicious! I'm eating the leftovers for lunch right now, scooping it with black bean tortilla chips. Made for 1-2-3 Hits Game 2010.
Certainly a very easy Chinese dish and mersaydees' instructions were wonderfully clear. I used frozen peas and dry sherry rather than rice wine, and I added two cups of thinly sliced mushrooms (bought already sliced so this added no extra time) in step 5, but I otherwise followed the recipe exactly as written, and apart from a simple addition such as I made I wouldn't want to change it at all. Made for PRMR. Thanks for sharing this super-easy and delicious recipe, mersaydees! A great blend of flavours. It's a recipe I'll happily make again!
Very simple and straightforward. I used brown rice, since I was out of white, and it was fine.. I added maybe a half cup of water towards the end and let it cook a little longer, but I think it would have also been fine without. I used frozen peas.....and otherwise, that's it! Tasted good, I served assorted veg dishes on the side, and everyone enjoyed a good meal! Thanks for an easy mid-week supper!