
CNY Royal Umbrella Rice YuSheng

Level
moderate
Cooking
60 min
Ingredients
Servings
6
Thai Hom Mali Fragrant Rice | 1 cup |
Thai Hom Mali New Crop Rice | 1 cup |
Thai Mixed Rice | 1 cup |
Thai Fragrant Brown Rice | 1 cup |
Short Rice Grain | 1 cup |
Hokkien Ngoh Hiang sliced | 200 g |
Teochew Braised Pork Belly sliced | 200 g |
Cantonese Lap Mei Assortments sliced | 200 g |
Hainanese Pork Chop sliced | 200 g |
Braised Duck sliced | 200 g |
Radish shredded | 10 g |
Carrots shredded | 10 g |
Zucchini shredded | 10 g |
Spring Onions shredded | 10 g |
How to cook
Start cooking
- Cook the five types of rice according to the package directions.
- Arrange and assemble the five types of cooked rice and Lo-Hei ingredients into individual sections using a round mould, then place them on a large platter.
- Garnish the rice platter with shredded radish, carrots, zucchini and spring onions.
- When everyone is gathered around the table, toss the Rice Lo-Hei using chopsticks and spoons.
Tried this recipe? Rate it!
Shop ingredients
You may also like
Dumpling Fried Rice
Rice Cooker “Claypot” Rice
One-Pot Hainanese Chicken Rice
5.0 (2)CNY Bak Kwa Tea Buns
Seafood Pao Fan
Fried rice
Prawn Rice Rolls
Chinese Sausage & Mushroom Rice
Easy Tuna Gimbap
Pisang Goreng with Cheese (Cheese Banana Fritters)
CNY inspired Tiger Swiss Roll
Rice-Cooker Braised Chicken
Snoopy Vegetables Curry Rice
Prawn and Egg Fried Rice
Abalone & Seafood Pao Fan
Eight treasure rice
Chicken Fried Rice with XO Sauce
5.0 (1)Chicken Capsicum Rice Bowl
Donut Apples
4.0 (1)Laksa Baked Rice