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Recipe developed by Chef Rayner Ng



 Serves: 4




  • 2 tbsp Cooking oil
  • 1 tbsp Garlic, minced
  • ½ tbsp Ginger, grated
  • 1 tbsp Shallot, thinly sliced
  • 2 no Lemongrass, bruised, portioned 4cm
  • 3½ cup ROYAL UMBRELLA Jasmine Fragrant
  • Rice (washed and drained)
  • 3½ cup Chicken broth
  • 1 pinch Sea salt 
  • 1 box FORTUNE Tau Kwa, pan fry and cubed
  • 150g Mixed vegetables
  • 80g Pineapple (cut into cubes)
  • 40g Raisin
  • 10 no Baked cashew nut 



  1. Turn on rice cooker and heat oil, stir fry minced garlic, minced ginger, minced shallot and lemongrass till fragrant directly in the rice cooker.
  2. Add in ROYAL UMBRELLA Jasmine Fragrant Rice, chicken broth and salt, stir well. Set the rice cooker to cook the rice.
  3. Add in FORTUNE Tau Kwa, mixed vegetables, pineapple cubes leave for about 10 minutes. Stir in raisins, and roasted cashew nuts, serve hot.