Rice Cooker Lap Mei Fan 臘味飯
Servings Prep Time
5people 15minutes
Cook Time
Servings Prep Time
5people 15minutes
Cook Time
  • 250g brown rice
  • 5 dried mushroomssoaked overnight and cut into strips
  • 3 Dried scallopssoaked overnight
  • 2tsp light soy sauce
  • 1tsp dark soy sauce
  • 2 Chinese sausagesboiled, removed casing, and sliced
  • 1 duck liver sausageboiled, removed casing, and sliced
  • 1 waxed duck thighboiled and sliced
  • 3 bok choyblanched
  • 4 medium sized shallotsminced
  • 1clove garlicminced
  • 1tbsp premium sweet black sauce
  • 1 1/2 tbsp light soy sauce
  • 15g brown sugar
  • 1/2tbsp sesame oil
  • 1/2tbsp hua tiao chiew
  • 3/4tbsp olive oilto fry
Step 1- Prepare and cook the mushrooms and scallops
  1. In a small bowl, add the scallops, mushrooms, light soy sauce, and dark soy sauce. Mix well to combine.
  2. Heat up some oil in a frying pan and add the mushrooms, scallops, and sauce. Add a little water to bring out the flavour and stir fry for 2 minutes. Set aside.
Step 2 - Prepare the waxed ingredients
  1. Dry fry the sausages and waxed meat in a pan for 2 minutes to toast them. #Tip: you can skip this step but toasting the waxed meat makes a more aromatic dish!
Step 3 - Cook the sauce and the rice
  1. In a frying pan, add the olive oil, minced garlic and shallots. Fry until fragrant then add all the sauce ingredients with hua tiao chiew as the last ingredient. Mix well.
  2. Add the sauce, mushrooms, and scallops into the cooked brown rice and mix well.
  3. Place the sliced sausages and waxed meat on top of the rice and press cook mode on the rice cooker again.
  4. Once cooked, plate the Lup Mei Fan on a serving dish and garnish with the bok choy