CNY Royal Umbrella Rice YuSheng

Name: CNY Royal Umbrella Rice YuSheng
Cook time: 60 min
Total time: 60 min
Yield: 6
Cuisine: Chinese
Ingredients: 1 cup 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; 200 g Hokkien Ngoh Hiang; 200 g Teochew Braised Pork Belly; 200 g Cantonese Lap Mei Assortments; 200 g Hainanese Pork Chop; 200 g Braised Duck; 10 g Radish; 10 g Carrots; 10 g Zucchini; 10 g Spring Onions

From YoRipe by Munchwithvienna

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Level

moderate

Cooking

60 min

Ingredients

Servings

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.

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