Taro Rice (芋头焖饭)

5 from 7 votes

This Taro Rice recipe is a big bowl of comfort. I bet you won’t stop at just one bowl! Buttery taro cubes, seasoned rice, Chinese sausage, aromatic dried shrimp, and scallions make a delicious meal for any time of day.

Prep Time2

Cook Time45

Total Time2 45

Course: Rice

Cuisine: Chinese

Servings:

Calories: 517kcal

Author: Judy

Ingredients

6-7 dried shiitake mushrooms (soaked and sliced)
2 1/4 cups uncooked jasmine rice
5 tablespoons oil (divided)
1 1/4 pound large taro (peeled and cut into 1-inch/2.5 cm pieces)
1 tablespoon ginger (minced)
5 scallions (sliced, with the white and green parts separated)
4 links Chinese sausage (thinly sliced)
1 1/2 cups carrots (cubed)
1/4 cup dried shrimp (rinsed)
1/2 teaspoon salt
3 tablespoons light soy sauce
2 tablespoons oyster sauce
1/2 teaspoon white pepper
1/4-1/2 teaspoon five spice powder (to taste)
2 1/2 cups water (or chicken stock)
1-2 tablespoons garlic (minced; to taste)

US Customary - Metric

Instructions

Wash the shiitake mushrooms, then soak them until completely hydrated (2 hours if using boiling water, or overnight if using cold water). Squeeze the mushrooms of excess water, saving the soaking water in the bowl. Thinly slice the mushrooms and set aside.
Add the rice to a medium bowl, and cover with 2 inches (5cm) of water. Soak for 15-20 minutes. Drain completely.
Preheat the wok until it just starts to smoke. Coat with 2 tablespoons of oil. Add the taro, and brown on all sides over medium heat. It will take about 6-8 minutes; be patient. This step creates a crust, ensuring the taro doesn’t turn to mush in the rice. Remove the taro from the wok and set aside.
With the wok still set over medium heat, add 2 more tablespoons of oil. Cook the ginger and white parts of the scallions for 1 minute.
Add the Chinese sausage, cook for a couple of minutes to render some of the fat from the sausage. Then add the sliced mushrooms, carrots, dried shrimp, and salt. Cook for 2 minutes, until fragrant.
Reduce the heat to the lowest setting. Add the drained rice, light soy sauce, oyster sauce, white pepper, and five spice powder. Increase the heat to medium high, and stir for a couple of minutes until everything is well combined. Remove from the heat.
Add the remaining 1 tablespoon of oil to a Dutch oven or flat-bottomed pan with a lid. Spread it around so the oil evenly coats the bottom of the pan. Alternatively, if using a rice cooker, add the oil to the bottom of the rice cooker pot! Transfer the rice mixture to the pan or rice cooker pot, spreading it out so it’s level. Measure out 2½ cups water or stock (including the mushroom soaking liquid, avoiding any sediment from the mushrooms). Add the liquid to the rice, and top with the taro, spreading it in an even layer.
Bring to a boil over medium-high heat, then cover, and reduce the heat to medium low. Cook for 15 minutes, then turn off the heat. Let the pot rest—untouched!—for 10 minutes to cook off any remaining moisture in the rice.
Uncover, add the green parts of the scallion and the minced garlic, and stir until everything is well combined. Salt to taste, and serve hot. This goes great with a side of sauteed leafy greens!

Nutrition

Taro Rice (芋头焖饭) by The Woks of Life. 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