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Stir Fry Pure Brown Rice Porridge

Served 4 - 6 pax


150 g Pure Brown Rice

1250g Water

20 g Ginger, sliced

200g Boneless chicken leg, rinsed and cut into diced

5 nos Dried Chinese black mushrooms, soaked and cut into diced

60g Carrot, cut into diced

120g Kai lan, cut into diced

1 tbsp Wolfberries


½ tsp White pepper.

1 tsp Black sesame oil

1 tsp Chicken powder

1 tbsp Oyster sauce

½ tsp Salt

1 tbsp Light soy sauce

Garnish – Coriander leaves and Spring Onion


Rinse the Pure Brown Rice once and place it on a non-stick wok pan without oil, stirring over medium high heat.

Add in mushrooms, ginger and stir fry for 2 minutes. Add 250g of water each time to cook the Pure Brown Rice.

Cooked this over medium high heat. Stir frequently until it gets slightly dry then add another 250g of water. This entire process will take around 40 minutes.

When it reaches near to the end about 30 minutes , add in the chicken meat, carrot and HK kai lan. Add seasoning and stir well.

Lastly add wolfberries . Taste and ensure Pure Brown Rice is cooked through. Garnish with coriander leaves and spring onion.


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