Royal Umbrella Rice Yusheng

By Chef Lisa Leong

 

Royal Umbrella Egg Fried Rice

2 cups Royal Umbrella Thai Hom Mali Rice 

2 tablespoons shallot oil

2.6 cups water

2 eggs

4 cloves of garlic (minced)

Green Peas & Carrot (Optional) 

Rice Seasonings: 1/2 teaspoon salt + 3/4 teaspoon sugar    

Royal Umbrella Egg Fried Rice Preparation

1.    Cook Royal Umbrella Thai Hom Mali rice using 2.6 cups of water

2.    Heat shallot oil in wok over medium heat. Saute the garlic and vegetables for 2 to 3 minutes.

3.    Pour in cooked rice and fry for 2 to 3 minutes. Place the eggs in and stir in the cooked rice, mix well and sprinkle with pepper.

 

Royal Umbrella Thai Hom Mali New Crop Rice (Place all in rice cooker)

2 cups Royal Umbrella Thai Hom Mali Rice (New Crop) 

2 tablespoons shallot oil

2 cups water

Rice Seasonings: 1/2 teaspoon salt        

 

Royal Umbrella Short Grain Rice (Place all in rice cooker)

2 cups Royal Umbrella Short Grain Rice 

2 tablespoons shallot oil

2 cups hot chicken broth (Heated up) 

Rice Seasonings: 1/2 teaspoon salt + 3/4 teaspoon water          

 

Royal Umbrella Mixed Rice (Place all in rice cooker)

2 cups Royal Umbrella Thai Mixed Rice 

2 tablespoons garlic oil

3 cups chicken broth (Heated up) + 1 stalk spring onion

Rice Seasonings:3/4 teaspoon sugar      

 

Royal Umbrella Thai Fragrant Brown Rice (Place all in rice cooker)

2  cups Royal Umbrella Thai Fragrant Brown Rice 

2 tablespoon shallot oil

4 cups of vegetable broth (Heated up) + 3 dried mushrooms

Rice Seasonings: 3/4 teaspoon sugar     

LO HEI Preparation

Lo-Hei Ingredients:

Choose from your favourite dishes here for your Rice Yusheng

200g Hokkien Ngoh Hiang Slices + lettuce 

200g Teochew Braised Pork Belly slices

200g Cantonese Lap Mei Assortments

200g Hainanese Pork Chop slices + Sauce

200g Braised Duck/Soya Chicken

Dressing: (Mixed together)

3 tablespoons soya sauce, 3 tablespoons shallot oil, ½ teaspoon sugar to taste & ¼ teaspoon sesame oil)

Rice Yusheng Preparation:

 1.  Arrange and assemble the five types of cooked Royal Umbrella rice and Lo-Hei condiment ingredients into individual sections using a round mould and place on the large platter.

 2. Garnish the rice platter with shredded spring onions, shredded carrots and coriander.

 3. When everyone is gathered around the table, drizzle the dressing over the rice platter. Get everyone to toss the RICE Lo-Hei using chopsticks and spoons.

Condiments dishes recipes adapted from: Sharing Traditions, Cherishing Bonds Cookbook series

More information at: https://www.royalumbrellasg.com/rurecipebook