Yam Rice by Karen Yeng Lee Lim

Ingredients:
300gm yam/taro (cut into 1cm cubes)
1 cup rice (the Mat Salleh cup size, lol!)
1/2 bulb garlic (finely chopped)
6 shallots (sliced thinly)
2 1/2 tablespoons dried shrimp (soaked in warm water, drained and roughly chopped)
100gm belly pork (remove skin & cubed)
1/2 chicken breast (cubed)
500ml water
5 dried shiitake mushrooms (soaked in warm water, drained and cut into thin slices)
1 tablespoons cooking oil
1 scallion (cut into small rounds, for garnishing)

Seasoning: 
1 tablespoon Lee Kum Kee premium soy sauce
1 tablespoon Elephant brand dark soya sauce
1 tablespoon Lee Kum Kee premium oyster sauce
1 pinch seasalt or to taste
3 dashes white pepper powder
1 teaspoon sesame oil

Method: 

1. Wash and rinse rice. Drain the water dry and set aside.

2. Heat up HappCall Jumbo pan and add cooking oil. Stir-fry the 1/2 shallots until golden brown. Remove and drain on paper towel for garnishing. Remove excess oil.

3. Add belly pork cubes and fry till golden and oil is released. Remove all except for about 3 tbsps (agak2). Add in garlic and remaining shallots. Fry till golden brown before adding mushrooms and dried shrimp.

4. Add in yam and chicken cubes and washed rice and stir-fry until the meat changes color. 

5. Add all the seasoning. Stir till even. 

6. Add water into the pan. Close lid and cook for 10 mins at low heat. Open cover and gently toss rice mixture. Close lid again for another 10 mins. Toss again 1 more time and cook in closed lid for final 10mins. Open lid and toss 1 last time and close lid again.

7. Let rest in closed pan for another 15-30 mins. Serve hot with some fried shallot crisps and chopped scallions for colour. I personally like it with veggies soup like ABC soup (more tomatoes for a sourish tinge).