Sweet Potatoes Rice (地瓜飯)

Sweet potato is one of the healthiest food one can eat.  It contains vitamins A, Bs, C, manganese, potassium, dietary fiber and some iron. It improve immune system, preserve eye sight, fight infections, antioxidant, anti-inflammatory, anti-cancer and has low glycemic index.  But for people with kidney and gallbladder ailments, consult your doctor before consuming.

I have a combination of orange and purple sweet potatoes for my rice simply because I love the different displayed of colors.

This is one healthy and delicious way of eating the sweet potatoes.  You can make it complete with a fried egg (sunny side up) on top for a more balance meal.  Or you can serve it with lean protein and a veggie side dish.

Peeled, washed and cut the sweet potatoes into cubes.  Add into your washed white rice.  Add chicken stock (homemade or store-bought) according to your rice cooker direction.  Turn it on to cook.  I used 2 purple sweet potatoes, 1/2 sweet potato and 3 cups white rice.

Meanwhile, prepare the stir-frying ingredients.  4 shiitake mushrooms, soften in water overnight, sliced.  2 scallions, separate the white and green part, diagonally sliced, reserve the green part for garnish. 1 big shallot or 2 small, sliced.  2 Tbsp. dried shrimps, soften in water, drain.

Note:  You can make this vegetarian by using vegetable stock and omitting the dried shrimps.

When the sweet potatoes rice is cooked, let it rest for 15 minutes.  Heat up the wok, add in a little oil.  Add in shallot, scallion and dried shrimps, stir-fry until fragrant.  Add in mushroom, stir-fry well.  Add in white rice wine, soy sauce and white pepper to taste.  Pour into the cooked rice, add in some Indonesia ABC sweet dark soy sauce and gently mix well.  Serve in a bowl and garnish with scallion and toasted sesame seeds.