Pork & Mushrooms Glutinous Rice by Cassandra Chee


200gm pork fillet, sliced thinly and marinate with 1 tbsp oyster sauce, 1 tsp fish sauce, 1 tsp light soya sauce, 1 tsp chinese wine, some pepper and salt.

2.5 cups of glutinous rice, rinsed and drained
3 tbsp dried prawns, rinsed and drained
6 dried mushrooms, sliced thinly
1 chinese sausage, sliced
4 cloves of garlic, minced
6 shallots, sliced thinly
1 sprig of spring onion, sliced
2-3 tbsp caramel sauce


  1. Using half cup of oil and small fire, fry shallots till golden brown
  2. Set aside fried shallots and leave its oil in the wok
  3. Add dried shrimps and dried mushrooms
  4. Fry till fragrant
  5. Add chinese sausage and garlic
  6. Fry till fragrant
  7. Add glutinous rice
  8. Stir fry and mix well
  9. Transfer to rice cooker
  10. Top up with water until the cooker's water level indication for 3 cups
  11. Lay pork fillet over the glutinous rice
  12. Switch on your rice cooker and let it cook
  13. Once the switch flips, fluff up the rice by stirring
  14. Drizzle with caramel sauce. Garnish with spring onions and fried shallots.
  15. Served warm


Pork fillet can be replaced with boneless chicken leg
The amount of oil to fry shallots is little so you have to stir consistently in small fire