Ingredients:
(1) Half local pumpkin, remove seeds & skin, cut into small cubes
(2) 2 Chinese sausages (lup cheong), sliced
(3) 1 pack baby corn, cut into small chunks
(4) handful of dried shrimps, soak for 3mins, remove shells
(5) 1 fish cake, cut into small cubes
(6) 5-6 fresh Shitake mushroom, cut into small chunks
(7) 2-3 cloves garlic, minced
(8) 150g minced pork
(9) fried shallots for garnishing
(10) 1.5 to 2 cups of rice, wash & drained
Method:
(1) marinate minced pork with 1 tsp light soy sauce, 1 tbsp oyster sauce, dash of pepper, 1tsp sesame oil. Set aside.
(2) heat wok, without adding oil, fried Chinese sausages till fragrance. Dish out and set aside.
(3) with the oil from Chinese sausages left in the wok, add dried shrimp and garlic, stir fried till fragrance. If too dry, add some sesame oil.
(4) add baby corn, mix well.
(5) add minced pork, stir fried till 50% cooked, add pumpkin, quickly mix, followed by mushroom, fish cake & rice. Mix well.
(6) transfer all ingredients to rice cooker and add water, about 90% cover the ingredients because the pumpkin & mushroom will give out water too.
(7) add 1 tbsp dark soy sauce & 1 tbsp light soy sauce. Stir well
(8) press start to cook in rice cooker
(9) once the rice is cooked, give the rice a quick stir to prevent burnt at the bottom.
(10) Serve hot with fried shallot as garnishing
Note: if you are lazy, you can skip the stir frying in wok and straight to the rice cooker but I find the fragrance & taste will be compromised.