Ingredients:

• 1 ½ cups rice (washed, soak in water for 30 minutes)
• 300g pumpkin (remove seed and skin, cut into small cubes)
• 150g pork belly (without skin, clean and cut into small cubes, can replace with bacon)
• 6 dried mushrooms (wash and soak in water till soft, remove from water and cut into thin strips, keep the soaking water for later use)
• 50g dried shrimps (wash and soak in water till soft, remove from water, and keep the water)
• 5 shallots (sliced)
• 3 cloves garlic (chopped)
• 3 tablespoons cooking oil
• Water (for rice cooking)

Seasoning:

• 1 ½ tablespoons soya sauce
• 1 tablespoon dark soya sauce
• ½ teaspoon salt (no salt required if using bacon or it may too salty)
• 1 teaspoon white pepper powder

Methods:

• Heat cooking oil in a wok.
• Fry shallots, garlic and pork belly till fragrant.
• Add mushrooms, dried shrimps and pumpkin, continue sauté for a minute.
• Add rice and continue stir fry for one or two minute until all ingredients finely mixed and fragrant.
• Pour everything into rice cooker.
• Add water, cook in rice cooker. (Including the water previously used to soak mushroom and dried shrimps, water level should cover the rice mixture completely with about 1cm above the surface of the rice.)
• Once cooked, keep warm for around 10 minutes.
• Then stir the rice until all ingredients mixed.
• Serve hot.