Riviana Jasmine Rice is available in 10kg bags and can be purchased through your local foodservice distributor.

• Naturally Fragrant
• No additives
• No artificial colours or flavours

Preparation 30 minutes  Cooking 45 minutes  Serves 12 

Ingredients:

• 36 green prawns, peeled with tails attached
• 13 bamboo skewers
  
  

FRIED RICE

• 240ml vegetable oil
• 80g Riviana Minced Garlic
• 300g onion, thinly sliced
• 6 birds eye chilli, finely chopped
• 1kg chicken breast, sliced
• 600g Riviana Baby Corn Spears
• 600g Riviana Jasmine Rice, steamed and cooled
• 180ml Riviana Soy Sauce
• 180ml Riviana Worcestershire Sauce
• 180ml En Place Ketchup
• 600g bean sprouts
• 180g spring onions
• 80ml Anchor Lemon juice

TO SERVE

• 12 fried eggs
• 120g  fried onion flakes
• 12 spring onion curls
• 12 coriander sprigs
• 12 lemon cheeks

Method:

1. Thread a prawn onto each skewer, brush with a little oil, season with salt and pepper and grill until just cooked. Keep warm. 
2. For the Fried Rice, heat the oil in a very hot wok, add the garlic, onion and chilli and stir-fry for 1 to 2 minutes, then add the chicken.
3. Continue to stir-fry for another 2 minutes. Add the corn, rice, soy sauce, Worcestershire sauce and tomato ketchup and stir-fry for about 4 minutes.
4. Add the bean sprouts, spring onions and lemon juice and stir-fry for a further 2 minutes or until heated through.
5. Pile rice onto serving plate. Top with a soft fried egg, sprinkle with fried onions, coriander sprigs and spring onion curls.
6. Add 3 prawn skewers and a lemon cheek.