Yam Rice

Measure the rice using the small cup that comes with your electric rice cooker (about 3½ cups). Jasmine rice works best here — it adds a nice fragrance, flavor, and texture to the dish.

Transfer the rice into the rice cooker and wash and rinse it with water as you would for regular steamed rice — this removes excess starch so the grains stay separate and fluffy.

Drain the water off the rice and set it aside.

Heat a wok or skillet over medium-high heat and add the oil (a neutral oil works best for stir-frying).

Add the chopped shallots and minced garlic and stir-fry until fragrant.

Add the ground pork (or chicken), sliced shiitake mushrooms, and chopped dried shrimp — small dried shrimp pack the biggest flavor punch. Stir until the meat changes color.

Use a spatula to break up the ground pork or chicken into small pieces as it cooks.

Pour the water into the wok, then add the yam (taro) pieces. Use fresh, firm yam for the best creamy texture — soft or mushy yam won't give you the right bite.

Add the sweet soy sauce, soy sauce, oyster sauce, salt, sugar, white pepper powder, and sesame oil. Bring the mixture to a boil.

Add the drained rice to the wok and stir a few times to combine everything evenly.

Transfer everything to the rice cooker and cook as you would for regular steamed rice, about 30 minutes. No rice cooker? Cover a pot, bring to a boil over medium heat, then reduce to low and simmer 15–20 minutes until the rice is cooked and the liquid has dried up.

When the rice is cooked, use a rice scoop to stir and fluff up the yam rice.

Serve immediately, topped with fried shallot crisps and chopped scallions — don't skip the shallot crisps, they add a nice crunch and savory finishing touch.