Looking for more Eastern recipe ideas? Be inspired by the signature dishes at Qi'Lin restaurant.


  • 350g Jasmine Rice

  • 2 tablespoons of Vegetable Oil

  • 2 eggs, beaten

  • 3 Chinese sausages (lap cheong), thinly sliced on the diagonal

  • 50g Snow peas

  • 50g Sweet corn

  • 100g Chicken breast, sliced and halved

  • 100g diced pumpkin

  • 10g crispy garlic

  • 10g finely chopped shallot

  • 50g small raw prawns, peeled and deveined

  • 2 tablespoons of soy sauce

  • 1 teaspoon salt


  • 1.

    Wash the rice under cold running water until the water runs clear

  • 2.

    Cook the rice and water (1 to 1 ratio) in a rice cooker until tender. Spread cooked rice on a flat tray for 10 minutes to cool.

  • 3.

    Heat 1 tablespoon of vegetable oil in a wok/frying pan then add the sliced Chinese sausage, snow peas, sweet corn, chicken meat, diced pumpkin, prawns and salt. Stir-fry til cooked and put aside.

  • 4.

    Reheat the wok/frying pan; add the remaining oil ensuring that the wok/frying pan cooking surface is evenly coated. Add the egg and fry until almost cooked. Add the cooked rice and the stir-fried ingredients together and stir-fry for two minutes. Stir in the soy sauce and crispy garlic and serve garnished with the chopped shallot.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 550kj
  • Fat Total 17g
  • Saturated Fat 3g
  • Protein 20g
  • Carbohydrate 77g
  • Sugar 2g
  • Sodium 703mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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