Seasoned Rice with Seafood and Pumpkin
What You Will Need
Ingredients
- Scallops 4pcs
- Shrimps 4pcs
- Pumpkin 300g（Sectioned）
- Pork belly 300g（Diced）
- Pearl rice 200g
- Lee Kum Kee Minced Garlic 2 tbsp
- Dried shallot 2 tbsp
Marinade
- Seafood Marinade：
- Lee Kum Kee Pure Ground Fragrant Sesame Oil, a little
- Lee Kum Kee White Peppercorn Powder, a little
- Salt ¼ tsp
- Cornstarch ½ tsp
- Pork Belly Marinade：
- Lee Kum Kee Supreme Authentic First Draw Seafood Soy Sauce 1 tsp
- Cornstarch ½ tsp
Seasoning
- Lee Kum Kee Supreme Authentic First Draw Seafood Soy Sauce 1½ tbsp
- Lee Kum Kee Premium Oyster Sauce 1 tbsp
- Lee Kum Kee White Peppercorn Powder, a little
- Sugar 1 tsp
Made with
Lee Kum Kee products
How to make it
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Cut the pumpkin into small pieces and dice the pork belly. Marinate the pork belly and seafood separately with their respective seasonings and set aside. Mix the seasoning ingredients together and set aside.
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Heat 100ml of oil in a pan over medium heat, add minced garlic and dried shallots and fry until golden brown. Remove from the pan and set aside the scallion oil.
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Wash the pearl rice and place it in the rice cooker. Add 180ml of water and start the rice cooking mode. Cook until the water is absorbed. Layer the pork belly, pumpkin, and seafood in the rice cooker. Drizzle with scallion oil and the seasoning sauce. Start the rice cooking mode again and cook for 15 minutes until all ingredients are fully cooked.
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Tip: It is recommended to choose Japanese pumpkin for its firm texture, high sweetness, fine quality, and superior taste.
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