Mushroom Pumpkin Mixed Rice

If you know me, I’m a huge fan of one-pot-dish meal. Call me lazy but there are really too many things to handle and I just need to fix a quick and healthy meal for the family. I can certainly eat out, like what the hubs always tells me to do but I don’t really fancy that idea because I want the little one to be interested with what’s going on in the kitchen, just like how my mom got us all to be so hands-on with food preparation and cooking from young. Yea, even my brother cooks well. It’s certainly a skill that I want to impart to Faith.

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I love this Mushroom Pumpkin Mixed Rice because it is absolutely tasty and doesn’t involve too much work. Credit goes to Naturel Living who inserted a recipe in the goodie bag that I received during the recent Eeva Chang’s Language Power talk show. I thought it would be worthwhile to try out the recipe since Faith loves pumpkin and mushroom. Win-win situation for me!

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Ok, I must also confess that the pressed rice on the first page attracted me so much that I kept the leftlet. I had wanted to make Bento sets and this picture really captures my attention. Oh! The many things that I want to do!

Anyway, here’s the recipe, just in case the words in the picture are too small. By the way, I used their organic mixed brown and red rice and I must say it is good! The recipe serves 4.

Ingredients: 
2 cups Naturel Organic Mixed Brown and Red Rice (uncooked)
300g Pumpkin (small cubes)
200g Chicken thigh (small chunks)
100g Chinese cabbage
12 pcs Shittake mushroom
20g Dried shrimp
1 stalk spring onion
10g Raw ginger (sliced)
20g Garlic (2 cloves)
500ml Chicken Stock or Woh Hup Concentrated Chicken Stock

Seasoning (Pre-mix in a bowl)
2tsp salt
1tbsp Light soy sauce
1tbsp Chinese cooking wine
1tbsp Naturel Pure Olive oil
1/2 tsp Ground white pepper
1tsp Sesame oil
1tsp Thai Fish Sauce

Preparation:
1. Rinse the rice and drain.

2. Rinse pumpkin and cabbage.

3. Soak dried shrimp.

4. Cut ginger into slices, crush and peel garlic and dice spring onion.

5. Pre-mix all seasoning in a bowl.

Method:

1. Heat the olive oil in a wok. Add chicken, ginger, garlic and dried shrimp. Stir-fry until chicken is cooked on the outside and fragrant.

2. Add in shittake mushroom, cabbage, pumpkin and mixed brown and red rice (uncooked). Stir-fry evenly.

3. Add in the chicken stock, seasoning and continue to stir-fry for another minute.

4. Transfer all ingredients to an electric rice cooker to cook fully.

5. Garnish with spring onion (and seaweed) and serve hot.

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Maybe I will attempt Bento next… for Faith!

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Ready for more sports?

There is nothing more joyful than to see the little one enjoying what she is doing. It’s no surprise that Faith is better in terms of her physical abilities. She started walking rather early and has a good sense of balance (maybe because she’s short!). Now at 22 months, she could walk a fair distance (from our place to the playground at the reservoir) and run steadily.

Today, we had our playdate at the new sports hub and two of the kids brought along their skate-scooters. Faith tried scooting and in no time at all, could scoot! You can imagine my joy!

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I have always wanted her to be able to do that and am ever ready to spend on the scooter. The time has come! Skate-scooting is a good form of sports because the kid needs to have hand-eye coordination and a sense of balancing. Always good to sweat it out too!

Apart from that, we have been getting the little one to swim. Although she was afraid of the waters in the beginning, she wasn’t afraid of getting her head under the water now. Yay!

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I’m still waiting for Faith to be taller so that she could try on her balance bike which she has won through a contest! Yea, triathlon is very much on my mind. That’s the grand plan. Haha!

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Disclaimer: Opinion does not reflect that of my hubs. It’s purely mine. 😉