I just might cook rice like this from now on!

By Yeung Man Cooking · 45 min

Ingredients

Instructions

1. Rinse and drain the rice 2–3 times and set aside. Grate the garlic and ginger. Cut the green onions into small batons.
2. Remove the stem ends from the shiitake and halve them. Slice the plant-based sausage and smoked tofu. De-seed the dried red chilies.
3. Heat a nonstick pan over medium-low heat. Add the avocado oil, then the garlic and ginger, and cook for a couple of minutes. Add the dried chilies and cook for 30 seconds.
4. Add the rice and cook for 30 seconds, then pour in 1½ cups water. Turn the heat to medium-high. When it begins to bubble, reduce to medium-low and make sure the rice is submerged.
5. Quickly arrange the toppings over the rice, cover and cook for 15 minutes.
6. Combine 1 tbsp soy sauce, 1 tsp dark soy sauce, 1 tbsp maple syrup, a splash of black vinegar and 1 tbsp chili oil to make the sauce.
7. After 15 minutes, turn off the heat and let the rice steam for another 10 minutes.
8. Turn the heat back on to medium and cook for a couple of minutes. Meanwhile, pour the sauce over the rice. Serve from the pan at the table.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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