rice – yummy food share

Hearty Sausage and Pea One Pot Rice

2025-09-26

If you’re searching for a meal that delivers maximum comfort with minimum fuss, look no further. Today, I’m sharing a recipe for a truly delightful one-pot rice dish that has become a staple in my kitchen. The whole process takes about an hour, but most of that time is completely hands-off as your rice cooker works its magic. The cooking method is a gentle simmer and steam, which allows every single grain of rice to become infused with the smoky, savory flavor of the sausage and the subtle sweetness of the peas. It’s an incredibly simple dish to master, making it perfect for a busy weeknight, yet it tastes so complex and satisfying you’ll be proud to serve it to anyone. Get ready to fall in love with this easy, fragrant, and utterly delicious meal. Let’s gather our ingredients. The beauty of this recipe lies in its simplicity, so you won’t need a long shopping list. For about 2-3 servings, you will need: Rice: 1 cup (about 200g) of medium or long-grain white rice, like Jasmine rice. Cured Sausage (Lap Cheong): 2 links. This is a key ingredient. It’s a firm, sweet, and savory Chinese sausage you can find in most Asian markets. If you can’t find it, a great substitute is a hard, cured Spanish a firm smoked sausage like Kielbasa will also work, though it will give the dish a different, more European-style smoky flavor. Peas: 1 cup (about 150g) of fresh or frozen sweet peas. Frozen peas are perfect here and require no extra prep. Light Soy Sauce: 1 to 2 tablespoons. This is for seasoning and umami, not for dark color. A standard “all-purpose” soy sauce from the supermarket is ideal. Peanut Oil: 1 tablespoon. This adds a lovely nutty aroma, but any neutral cooking oil…

Savory Spoon Worm and Pork over Rice

2025-09-08

Have you ever tried a dish at a restaurant that was so incredible you just had to figure out how to make it at home? That’s exactly what happened to me. After enjoying a pricey plate of what I now know is a classic coastal delicacy, I was determined to recreate it. The result? A recipe that’s not only a fraction of the cost but, dare I say, even more delicious. This dish is a surprisingly simple stir-fry that comes together in about 30 minutes, making it perfect for an adventurous weeknight dinner. It features a unique star ingredient, the spoon worm, which has a wonderfully tender yet slightly crisp texture. Paired with savory pork and fragrant garlic chives over a bed of fluffy steamed rice, this dish packs a powerful punch of umami and seaside freshness. Don’t be intimidated by the name or the ingredients; it’s incredibly easy to master, and the payoff is a truly unforgettable meal. Let’s gather our ingredients. The list is short and simple, but the combination is magical. For this recipe, you will need: For the Stir-Fry: Spoon Worms (Urechis unicinctus): 1 portion (about 200-250g). These are marine invertebrates sometimes called “sea penis” due to their shape. You can typically find them fresh or frozen at a well-stocked Asian seafood market. Their flavor is mild and sweet, and their texture is key to the dish. If you absolutely can’t find them, calamari rings or razor clams can be a substitute, though the unique texture will be different. Pork: 80g. The original restaurant version uses fatty pork belly for a richer flavor, but I prefer using leaner pork collar (often sold as Boston butt) for a meatier bite. You can use whichever you prefer. Garlic Chives: about 50g. These are flat, wide chives with a…