|300 g||Fragrant long grain rice|
|2 tbsp||Sesame oil|
|1 tbsp||Ginger shreds|
|60 g||Chicken fillet, diced|
|3||Dried Chinese mushrooms, soaked and diced|
|180 g||Pumpkin, cubed|
|10 g||Dried prawns, rinsed and coarsely chopped|
|50 g||Cabbage, shredded|
|Some||Chopped spring onion, for garnishing|
Ingredients A: seasonings
|Enough||AJI-SHIO® Iodised Table Salt or to taste|
|1 sachet||SERI-AJI® Kampung Fried Rice Mix|
|Enough||AJI-SHIO® Flavoured Pepper|
|¼ tsp||AJI-SHIO® Flavoured Black Pepper|
- Heat sesame oil in a wok and fry ginger, dried prawns and chicken until fragrant.
- Add mushrooms, rice and seasonings (A) to mix. Toss well then transfer mixture into an electric rice cooker.
- Add pumpkin and pour in water. Stir well then cook until rice is fluffy. Allow rice to stand for 10 minutes before dishing out.
- Serve sprinkled with garnishing.