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Recipe courtesy of C.P. INTERTRADE



  • 1 cup Royal Umbrella Thai Hom Mali Rice
  • 1 Chinese sausage, cubed
  • 1 medium-sized Chicken breast, cubed
  • Some peanuts or cashew nuts
  • 2 tbsp peas
  • 2 tbsp shrimps or dried shrimps
  • 2 tbsp of bamboo shoots
  • 2 tbsp Ginko nuts
  • 1½ cup chicken stock
  • 1 tsp chopped garlic
  • 1 tsp minced coriander stems or roots
  • ½ tsp ground pepper
  • 1 tbsp oyster sauce
  • 1 tsp light soya sauce
  • Cucumber, coriander, spring onion and green chilli for garnishing
  • 1 tsp sesame oil
  • Cucumber, coriander, spring onion and green chilli for garnishing



  1. In an electric cooker, cook the rice.

  2. When the rice cooker shuts off, remember to fluff the rice thoroughly and close the lid and press KEEP WARM—this ensures that your rice is fluffy and not lumpy.

  3. In a frying pan, stir fry the following items together: Chinese Sausage, chicken breast, peanut or cashew nut, peas, shrimp or dried shrimp, bamboo shoots and Ginko nut.

  4. Add in the chicken stock, garlic, coriander stems or roots, ground pepper, and oyster sauce, light soya sauce.

  5. Add the fried mixture into the rice-cooker, stir in well to mix with the rice and start cooking. When it is cooked, sprinkle the sesame oil and fluff the rice and the mixture well before serving.