Three (Reasonably Easy) Ways to Flavor Rice

Flavored Rice! While there’s obviously plenty of different ways people flavored rice throughout China, today we wanted to zoom in on the flavored rices from the western coastal stretch of Guangdong. 0:00 - The flavored rices of coastal Guangdong 1:25 - Flavor rice with a stir fry: Toishanese Youfan 4:47 - Flavor rice with oil: Schmaltz & Taro Rice 6:24 - Flavor rice with herbs: Betel Leaf Rice 8:05 - How ’flavorful’ are these rices? TOISHANESE YOUFAN: * Dried ingredients: 1 dried shiitake mushroom (冬菇) and 15 small dried shrimp (虾米) soaked in 1 cup hot, boiled water * Pork loin (瘦肉), 120g. Cut into a thick dice. * Marinade for the pork: 1/4 tsp salt, 1/2 tsp sugar, 1/2 tsp cornstarch (生粉), 1/4 tsp soy sauce (生抽), 1/2 tsp liaojiu . Shaoxing wine (料酒/绍酒), 1/8 tsp white pepper powder, 1 tsp oil * 1/2 jicama (沙葛), ~250g, cut into 1/2 inch cubes. Or ideally kohlrabi (芥菜头) * 1.5 sausages Lap Cheong (粤式腊肠), minced * 3 cloves garlic, minced. * Jasmine Rice, 230g/270mL (or 1.5 little plastic cup’s worth