AuthorBreville PH
RatingDifficultyBeginner

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Yields4 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins

 3 tbsp cooking oil
 1 medium onion thinly sliced
 1 tbsp minced garlic
 ¼ kg cubed pork (lean part only no rind)
 2 cups red rice
 8 cups vegetable or shrimp stock
 ¼ kg shrimp peeled and deveined
 1 dozen quail eggs
 1 medium carrot sliced thinly
 12 pcs baby corn sliced diagonally
 ½ cup shredded cabbage
 ½ cup Snow peas
 ½ cup sliced button mushroom
 ½ cup sliced sayote
For The Sauce:
 1 tbsp soy sauce
 1 tbsp oyster sauce
 1 tbsp sesame oil
 1 tbsp corn starch
 sugar

1

Set the Brevlle Muti Chef ™ in its saute function.

2

Heat the oil and add the garlic and onions, stir until translucent.

3

Add pork and shrimps. Stir until slightly browned.

4

Add the vegetables and stir well till incorporated.

5

Add the rice and pour the stock over. Bring to a boil.

6

Remove once the bread are toasted to a golden brown finish.

Chef's Tips:

* Soaking the rice rice 3 hours before use, makes it easier to cook therefore shortening its cooking time.
* Change the settings to the Risotto function and let it cook.
* In a bowl, combine the ingredients for the sauce and incorporate well.
* Once the rice is cooked, pour sauce over and give it a good stir.
* Once the sauce has been well incorporated, serve as desired.

Tip:

You could use different varieties of rice such as violet, brown, black or even plain white rice.
Just make sure to season it according to your desired taste.

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Ingredients

 3 tbsp cooking oil
 1 medium onion thinly sliced
 1 tbsp minced garlic
 ¼ kg cubed pork (lean part only no rind)
 2 cups red rice
 8 cups vegetable or shrimp stock
 ¼ kg shrimp peeled and deveined
 1 dozen quail eggs
 1 medium carrot sliced thinly
 12 pcs baby corn sliced diagonally
 ½ cup shredded cabbage
 ½ cup Snow peas
 ½ cup sliced button mushroom
 ½ cup sliced sayote
For The Sauce:
 1 tbsp soy sauce
 1 tbsp oyster sauce
 1 tbsp sesame oil
 1 tbsp corn starch
 sugar

Directions

1

Set the Brevlle Muti Chef ™ in its saute function.

2

Heat the oil and add the garlic and onions, stir until translucent.

3

Add pork and shrimps. Stir until slightly browned.

4

Add the vegetables and stir well till incorporated.

5

Add the rice and pour the stock over. Bring to a boil.

6

Remove once the bread are toasted to a golden brown finish.

Chef's Tips:

* Soaking the rice rice 3 hours before use, makes it easier to cook therefore shortening its cooking time.
* Change the settings to the Risotto function and let it cook.
* In a bowl, combine the ingredients for the sauce and incorporate well.
* Once the rice is cooked, pour sauce over and give it a good stir.
* Once the sauce has been well incorporated, serve as desired.

Tip:

You could use different varieties of rice such as violet, brown, black or even plain white rice.
Just make sure to season it according to your desired taste.

Chopsuey Red Rice
IngredientsDirections