A quick hearty yam rice remade without meat, using Langit's heirloom white rice - Beras Salleh.
If you enjoy meals with layers of umami, this would be it.
Watch how it's made:
Soak dried Chinese mushrooms in warm water until softened, drain and dice. Peel and dice yam and carrot.
Heat up oil in a wok over medium heat until very hot. Add diced yam followed by carrots and cook with water to cook slightly. Add chopped dry mushrooms and seasonings. Cook until yam and carrots are cooked. Mix lightly and allow to cool. Don't worry if mixture is mushy!
When ready to serve, gently fluff yam mixture with cooked rice. Be careful not to over-stir, as soft cooked yam can break up easily.
Dish out on to a plate, garnish with chopped spring onion, fried onions and serve with vegan dishes.
If it sounds delicious, try making it at home!
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