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Seasoned Rice Preparation

Protein Preparation

  • Corn Oil 15.0 ml
  • Ginger, finely minced 10.0 g
  • White onions, small dice 80.0 g
  • Chicken Thigh Fillet 60.0 g
  • Shrimp, peeled, small dice, seasoned 60.0 g

Knorr Golden Salted Egg Powder Preparation

  • Dairy Crème Margarine 35.0 g
  • Curry Leaves 2.0 g
  • Green or Red Chilli, sliced thinly, diagonally 2.0 g

Garnish and Presentation

  • Spring Onions, finely chopped 11.0 g
  1. Seasoned Rice Preparation

    • Place the rice in a medium-sized mixing bowl and sprinkle it with Knorr Rostip Chicken Seasoning Powder
    • Wearing food-grade gloves, mix the rice with the seasoning powder until well-combined and there are no rice lumps
    • In a hot wok, add the 30 mL oil and stir-fry the seasoned rice
    • Toss the rice in the wok, making sure that it is heated through
    • Transfer the cooked rice back to its bowl and set aside
  2. Protein Preparation

    • Wipe any excess ingredients off the wok
    • Add the 15 mL oil and sweat the ginger and onions
    • Add the chicken and shrimp and stir-fry until cooked through
    • Combine this protein mixture with the rice in the bowl
  3. Knorr Golden Salted Egg Powder Preparation

    • Wipe all excess ingredients from the wok and add the margarine and remaining oil over medium heat
    • Add the curry leaves and stir-fry until fragrant
    • Add the chilies
    • Add the Knorr Golden Salted Egg Powder and stir until the powder is diluted
    • Add the rice with the cooked protein into the wok and toss everything together until the rice is fully-coated with the egg powder
    • Taste and adjust with seasoning
  4. Garnish and Presentation

    • Transfer to a serving platter garnished with spring onions