Yam Rice

Rice May 13th, 2008

yam rice

I am quite fond of Yam though I don’t eat it that regularly. There are many ways of cooking Yam – dessert, dim sum or stir fried but one easy dish to cook it would be Yam Rice. Yam Rice can be considered an all-in-one dish because you don’t really need to cook anything else with it, save perhaps a nice bowl of soup to further whet your appetite. The best part of cooking Yam Rice is that you only need a small portion of yam to cook this dish. Too much and you will be stuffing yourself silly unless you are cooking for a party. Perhaps you might want to consider saving some for Yam and Sago Dessert.

My mum advised that the Yam should be cut into small cubes and pre-fried separately from the rice. Overcooked Yam will turn mushy or break up and you might lose the flavour a bit. Just add the fried yam into the rice just as the rice is boiling in the rice cooker and you should have nice fluffy rice with fragrant fried yam cubes. As usual in these kind of rice recipes, you will need dried shrimps and mushrooms for the full flavour.

This is mum’s recipe for Yam Rice


  • 1 cup of yam (cut into small cubes and pre-fried till light brown)
  • 150 grammes of skinless belly pork
  • 5 to 8 pieces Chinese dried mushroom (pre-soaked in 300 ml hot water to soften it, remove stem and cut into thin strips. Retain the water used for soaking)
  • 50 grammes dried shrimps (pre-soaked in 100 ml water for about 5 minutes. Remove dried shrimps and retain the water used for soaking)
  • Water for boiling
  • ¾ rice bowl measure of white rice (rinsed)
  • 5 shallots (sliced finely)
  • 4 tablespoons palm oil


  • 1 ½ tablespoons light soya sauce
  • 1 tablespoon dark soya sauce
  • 1/4 teaspoon of white pepper powder
  • 1 teaspoon salt


Fry shallots in oil till golden brown. Remove fried shallots and set aside. Remove oil separately into a bowl.

Bring a pot of water to boil and add belly pork. As the water starts reboiling, remove scum from surface till no more scum appears. Remove pork and allow to cool. Cut the pork into small pieces (just like the mushroom strips), retaining the fat.

Heat up 2 tablespoons of the shallot oil. Add pre-soaked mushrooms and stir fry for 2 minutes. Add pre-soaked dried prawns. Continue stir-frying for another minute or so till aromatic.

Add belly pork strips and stir well for about a minute. Next, add rice and continue stirring well whilst adding seasoning. Add the water previously used to soak mushrooms and dried prawns. Once rice is evenly coated with seasoning, remove and place into a rice cooker.

Add more water to cover rice mixture completely with about 1 cm above the surface of the rice. Switch on the rice cooker. Once rice starts to boil, add pre-fried yam and cover. Allow it to cook till done.

If you are cooking in the pot / wok, add water to cover the rice mixture, reduce heat to low, cover and allow it to cook slowly, stirring occasionally to prevent burning. Cook till rice is fully cooked.

Serve the Yam Rice with a sprinkle of fried shallots and scallions / spring onions.

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  1. 1
    May 14th, 2008 at 11:27 am

    yummy, I love one dish rice meals like this – very filling and satisfying at the same time 🙂

  2. 2
    Calvin Kong
    May 14th, 2008 at 12:04 pm

    i always like to eat this type of rice whenever i go eat pork-mix soup + rice…

    any tips on picking a nice yam? i have no idea how to choose one as i never buy b4..

  3. 3
    Pink Parisian
    May 14th, 2008 at 5:56 pm

    MMM…. sounds just like the one my gran makes. Droolicious!

  4. 4
    May 16th, 2008 at 4:27 pm

    We used to eat this once every week and perhaps my Dad’s fav. one-dish rice!

  5. 5
    May 20th, 2008 at 12:47 pm

    noobcook : Simply delicious! I also saw the pumpkin rice recipe which you posted. Looks good too!

    Calvin : To be honest, I usually rely on the honesty of the veg seller to choose for me a good yam. Ideally, it should be one which will turn “loose” upon cooking.

    Pink Parisian : Try cooking this 😉

    tigerfish : Wow! Once a week! Doesn’t he get bored by it? 😀

  6. 6
    November 18th, 2008 at 5:02 am

    This rice sounds delicious so I am going to cook it on my next practical lesson with my friends HENNY and ESTHER

  7. 9
    September 7th, 2009 at 12:04 pm

    Calvin mentioned that a good yam will turn “loose” upon cooking . What is the correct word to describe this feature of a good yam. In Chinese ( Hokkien ) the word is ” sunk “.

  8. 10
    September 14th, 2009 at 9:49 am

    Niccken : Er…unfortunately, the only word I know is the same hokkien word “sung” which you mentioned 😛

  9. 12
    November 10th, 2009 at 11:37 am

    thanksssssss for your recipes, so long already i want to try someting ez like this, now is the time…. will let you know to result………. thanks again…….. cos yam rice is my favour which is i duno how to prepere until i found it ……………


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