Chinese Rice with Scallops and Pork Recipe

Rice with Scallops and Pork


1 oz dried scallops

2 ½ cup boiling water

4 oz lean pork

1 cup rice

1 tsp salt

1 tbsp oil

1 ¼ cups scallop water

¼ cup sweet corn

¼ cup sweet peas

Meat marinade:

2 tsp soy sauce

1 tsp sugar

½ tsp wine

1 tsp cornflour

1 to 2 tbsp water

1 tbsp oil, to be added last


1 tbsp dark soy

1 tsp sugar

2 tsp cooked oil

A pinch of pepper


Immerse the scallops in one and a half cups of boiling water for an hour. Remove and tear into strips. Keep the scallop water for later use.

Wash and dice the pork into ¼” cubes. Prepare the above marinade in a bowl and add the pork to stir well. Leave aside for 30 minutes, then blend in the oil to marinate for another 30 minutes.

Wash and drain the rice. Mix with the salt and oil and pour into the rice cooker with the one and a quarter cups of scallop water. Add the scallops and cook for 10 minutes. Remove the lid and arrange the pork on top of the rice. Cover to cook for a further 22 minutes or until the rice cooker switches itself off automatically, then leave to mature for 10 minutes. If a casserole or saucepan in used, the last 10 minutes cooking time must b done with the casserole or saucepan covered, and the heat turned off.

Blanch the sweet corn and peas in the remaining cup of boiling water for about 10 seconds. Rinse, drain and scatter on top of the rice.

Put the seasoning in a small bowl to mix well; adjust the flavor to taste. Pour the sauce over the rice and serve hot in the casserole or rice cooker. Loosen the rice with a pair of chopsticks and scoop into serving bowls.

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