Stir-Fry Rainbow Pearls (Serves: 4)


  • ½ Packet  KG Pastry Mini Rainbow Rice Ball
  • 50g Chicken breast (diced)
  • 20g Pickled Radish (Choy Po) - Sweet
  • 10g Dried Black Fungus (cleaned, soaked and thinly sliced)
  • 3 mid-sized Mushroom (cleaned, soaked and thinly sliced)
  • 10g Dried Shrimp - Optional  (cleaned and chopped)
  • 1 piece Dried Tofu (diced)
  • 2 Cloves Garlic (finely chopped)
  • ½ Portion Red Capsicum (diced)
  • 2 pieces Chili Padi (thinly sliced)
  • 2 Tbsp Oil
  • 2 Tbsp Oyster Sauce
  • ½ Tsp Chicken Powder
  • ¼ Tsp Salt
  • ¼ Sugar
  • 1 Pinch White Pepper
  • 1 Stalk Scallion/Coriander to garnish


  1. In a pot with boiling water, boil the KG Pastry Mini Rainbow Rice Balls until they float. Remove them from boiling water and soak in chill water to cool.
  2. In a heated wok with oil, add garlic and stir fry until fragrant.
  3. Then add chili padi, dried shrimp and pickled radish and continue to stir fry until fragrant.
  4. Finally add the remaining ingredients and stir fry until all are well-cooked and evenly covered with sauce and seasoning. 
  5. Garnish the dish with finely chopped scallion or coriander leaves before serve.

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