【慈悲素香】金瓜芋头咸饭

金瓜芋头咸饭

材料：

冬菇150 克 （浸软）

金瓜600 克（去皮）

素鸡丁 200 克

芋头300 克

姜 50 克（切片）

菜脯30 克（切碎）

白米1 公斤

调味料：

盐 1/2 汤匙

胡椒粉 1 茶匙

素G粉 1 汤匙

素蚝油 1 汤匙

麻油1 汤匙

黑抽2 汤匙

做法：

1.将冬菇、金瓜、芋头及素鸡丁切粗粒。

2.芋头和金瓜先炸香待用。

3.用适量的热油爆香姜片和菜脯碎，再加入冬菇粒和素鸡丁粒一起爆香。

4.然后加入白米，和所有材料一起炒香后，才加入调味料翻炒均匀。

5.完成后在锅里加入适量的水。

6.待水沸滚后转至慢火，再继续煮至熟透即可。

Pumpkin Taro Fragrant Rice

Ingredients:

150 g mushroom ( washed and soaked )

600 g pumpkin ( removed skin )

200 g vegetarian chicken ( diced )

300 g yam

50 gginger ( sliced ) 

30 gpreserved raddish (chopped)

1 kgrice (washed and rinsed)

Seasoning: 

1/2 tsp salt

1 tsp pepper

1 tbsp seasoning G powder

1 tbsp vegetarian oyster sauce

1 tbsp sesame oil

2 tbsp dark soya sauce    

Method:

1. Diced the yam and pumpkin, deep-fried until fragrant.

2.Stir-fry the sliced ginger and chopped preserved radish until aromatic. Add diced mushroom and vegetarian chicken to continue to stir-fry until they are cooked and fragrant.

3.Add in the rice and all the rest of the ingredients to stir-fry further untill aromatic before adding the seasoning to mix well.

4.Pour in enough water into the rice for it to cook through.

5.After the water in the rice comes to a boil, simmer further in low heat to ensure the rice is cooked. Serve while it is hot.