Potato and Pork Belly Rice

First, prepare the sauce: Mix 1 tbsp sugar, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, 1 tsp salt, 2 tbsp light soy sauce, and 2 tbsp cooking wine. Sprinkle a pinch of white pepper powder and stir well. Set aside.

Heat oil in a pan and stir-fry diced pork belly until it changes color, then add diced shiitake mushrooms, diced potatoes, and diced carrots. Stir-fry briefly, then pour in the prepared sauce and mix well.

Place washed China Resources Wufeng Daohuaxiang rice evenly at the bottom of the rice cooker pot.

Add the stir-fried ingredients on top, then pour water just to cover the ingredients. Close the lid of the rice cooker and select the rice cooking mode.

After the rice cooking program ends, do not open the lid immediately. Let it rest for 10 minutes, then open the lid, sprinkle in some chopped green onion, mix well, and serve in a bowl. Your fragrant potato and pork belly rice is ready to enjoy! It's super easy—dig in while it's still hot!