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Serves: 15        Prep Time: 10 Mins        Cook Time: 30 Mins




  • 7 cups ROYAL UMBRELLA THAI HOM MALI FRAGRANT RICE (1kg), rinsed once
  • 2 Chinese red wine sausages, cut on the diagonal, about 5mm thick
  • 2 Chinese liver sausages, cut on the diagonal, about 5mm thick
  • 5 dried shiitake mushrooms, soaked in water to rehydrate, remove the stem,
  • cut into 5mm cubes (strain and save the soaking liquid)
  • 20g dried oysters, cut into 5mm cubes
  • 20g salted fish, sliced thinly
  • 10g peeled ginger, sliced thinly
  • 2 cloves garlic, sliced thinly
  • 1 tsp Chinese Hsiao Hsing wine
  • 1 litre water, including the mushroom soaking liquid



  1. Heat pan or wok, add GOLDEN CIRCLE VEGETABLE OIL until hot. Add ginger and garlic, fry till brown and fragrant. Add the salted fish, fry till fragrant.

  2. Add the dried shiitake mushrooms, dried oysters, sausages and fry until brown (about 5mins).

  3. Add Chinese wine to deglaze the pan. Add ROYAL UMBRELLA RICE to pan and toast the rice in the mixture, about 10mins.
  4. Place rice mixture into rice cooker or claypot, add water and cook according to your rice cooker instructions. If using claypot over gas stove, simmer over a slow flame for about 10mins (until the liquid is almost cooked off from rice).

  5. Drizzle sesame oil and dark soy sauce to finish.