Chinese Cabbage Rice by Lilian Liong

Ingredients:
1 packet of pork belly, sliced
Chinese dried mushrooms, soaked until soft, sliced and retain the liquid
Dried shrimps, soaked until soft and retain the liquid
Half a head of Chinese cabbage
2 cups of rice, washed and drained
Minced garlic
Dark & Light Soya Sauce
Pepper
Fried shallots (optional)

Directions:
1) Heat pan and brown the sliced pork belly.
2) Remove pork from heat.
3) Fry the garlic. Add some oil to the pan if it's too dry.
4) Add the dried shrimps and mushrooms to the pan.
5) Add the pork belly and Chinese cabbage to the pan and mix well until the Chinese cabbage is soft.
6) Season with some dark and light soya sauce and pepper according to your liking.
7) Add the washed and drained rice and mix well.
8) Transfer everything to the rice cooker.
9) Add about *1-2 cups of the liquid retained from the dried mushrooms/dried shrimps.
10) On the cooker and serve when your rice is done. Top with fried shallots (optional).

* Cups of liquid depend on the amount you're cooking and the texture of rice you like. I used 2 cups