3 cups cooked Harvester’s Brown Rice or Jordan Farm’s Organically-Grown Brown Rice

1 tbsp peanut or canola oil

1 tsp chopped garlic

1 tbsp chopped onions

2 tbsp chopped green onions

4 tbsp Chinese sausage, chopped into fine cubes

1 egg, beaten

1/4 cup frozen peas, corn and carrots, thawed

¼ cup shrimp, peeled and chopped

¼ cup clam meat

2 tbsp shredded dried squid flakes

3 tbsp soy sauce

1 tsp sweet chili sauce


Heat oil in large wok.

Sauté garlic, onions, and green onions.

Add Chinese sausage and egg. Mix until cooked.

Add Harvester’s or Jordan Farm’s brown rice and the rest of the ingredients (except soy sauce) and stir-fry until shrimp turns pink.

Lastly, add the soy sauce to the rice mixture. Mix well.


8 cloves garlic, chopped

2 cups cooked Harvester’s Long Grain Rice or Harvester’s Premium Well-Milled Rice

2 tbsp cooking oil


black pepper


Fried garlic


Heat pan with oil. Fry garlic until light brown. Set aside some for toppings.

Add cooked Harvester’s rice and stir. Season with salt and pepper to taste.

Serve hot and top with fried garlic.


300 g uncooked Jordan Farm’s Tapol de Oro

850 ml boiling water

1 tsp vanilla extract

225 g brown sugar

55 g coconut powder

400 ml canned thick coconut milk


fresh mint leaves

2 ripe mangoes, sliced into cubes

shredded fresh coconut (optional)

coconut milk (optional)


In a large heavy-based pan, put the uncooked Jordan Farm’s rice. Pour in the boiling water and the vanilla extract.

Return to a boil,stirring twice.

Reduce heat to low and simmer, covered, for about 25minutes until rice is tender and the liquid almost absorbed (Do not uncoverwhile cooking).

Remove from heat and stir in sugar, coconut powder andhalf of the coconut milk. Cover and set aside for 10 minutes.

Add water or milk if rice becomes too thick.

Spoon warm dessert into wide shallow bowls.

Top with mangoes and shredded coconut.

Decorate with mint leaves.

Drizzle with remaining coconut milk around the edges if you wish.



2 cups cooked Harvester’s Long Grain Rice

1 tbsp cooking oil

1/4 cup onion, diced

3 tbsp green bell pepper, diced

1 tbsp red bell pepper, diced

1 tsp garlic, chopped

35 g Chinese sausage, chopped

2 tbsp frozen peas, thawed

1/2 tsp paprika

1/8 tsp ground pepper



green onion (white part), sliced


In a separate large skillet, heat oil over medium heat.

Add onion, bell pepper, and garlic until lightly browned.

Add sausage, peas, paprika, pepper, and cooked Harvester’s Long Grain rice. Cook for 3 minutes.

Season with salt according to taste.

Top with green onions to garnish.


1 clove garlic, crushed

1 medium onion, chopped

1 tbsp ginger strips

2 pcs red siling haba (seeds removed), chopped

½ cup ground pork (use lean pork for a healthier option)

3 tbsp shrimp paste

¼ cup cooking oil

1 can (140g) tomato sauce

5 cups cooked Harvester’s Thai Jasmine rice

1 small green mango, thinly sliced (optional)


1 pc egg (cooked omelet style), thinly sliced

1 stalk green onion, chopped


Sauté garlic, onion, ginger and sili in oil.

Add ground pork and shrimp paste.

Allow to cook for approximately 5 minutes.

Add tomato sauce and cook for another 5 minutes.

Add cooked Harvester’s Thai Jasmine rice and green mango.

Stir until well mixed.

Lastly, sprinkle with egg strips and green onions.

Ama’s Kiam Pung


Pork adobo

1 tbsp garlic, chopped

1 kilo liempo belly, cut into bite size pieces

½ cup soy sauce

1 cup water

½ cup shallots, diced

4-5 pieces dried mushroom, sliced

¼ cup dried oysters

4 cups uncooked Harvester’s Long Grain Rice or Harvester’s Thai Jasmine Rice (washed and drained)

½ cup soy sauce

7 cups water

adobo sauce


chopped green onions

fried peanuts


In a big pot, boil garlic, liempo, soy sauce and water until half cooked for 20 minutes.

In a separate pan, sauté shallots.

Add mushrooms, oysters, uncooked Harvester’s Long Grain or Harvester’s Thai Jasmine rice and drained adobo.

Mix and coat rice well.

Add soy sauce, water, and adobo sauce.

Transfer to rice cooker.

Serve topped with chopped green onions and fried peanuts.


3 tbsp cooking oil

2 eggs, beaten

3 cups cooked Harvester’s Short Grain rice

½ onion, diced

2 tbsp Japanese soy sauce

1/2 cup vegetables (e.g. bean sprouts, spring onions, scallions, green peas, corn, carrots, etc.), chopped

1/2 cup chicken/pork/fish/prawns/crab meat (raw), chopped

1 red chili (remove seeds), chopped

5 cloves garlic, thinly sliced


Mix rice with the egg until every grain is coated.

Heat the oil in a wok and fry onion until translucent.

Add garlic and chilli, stir fry for 1 minute.

If meat was used, add and fry until almost cooked.

If seafood was used, add and cook until it changes color. Do not over cook.

Add chopped vegetables. Stir until cooked.

Add the Harvester’s Short Grain rice mixed with egg. Stir gently until egg is cooked.


4 cups leftover Harvester’s Thai Jasmine Rice or Harvester’s Long Grain Rice

75g shrimp, shelled, deveined, chopped

50g salted fish, soaked and chopped

2 tbsp frozen peas, thawed

2 eggs

3 tbsp cooking oil

1 tsp sesame oil

1/2 tsp salt

1/2 tsp chicken powder

1/4 tsp sugar

1 tsp light soy sauce

ground pepper


1 tbsp chopped spring onions

1 tbsp chopped coriander leaves


Heat oil in a wok until hot. Fry salted fish until golden and crispy. Set aside.

In the wok with the oil, add sesame oil.

Add shrimp and fry until heated through. Put in cooked Harvester’s rice and toss.

Add seasonings. Stir-fry to combine.

Make a hole in the centre of the rice and beat in the eggs. Add pepper to taste and cover the eggs with the rice for 1-2 minutes.

Toss and fry rice. Add a little oil if it is too dry. Add peas and stir to combine.

Put back the fried salted fish to mix.

Top with spring onions and coriander leaves.

Royal SunRice Delight


2 cups uncooked Jordan Farm’s Black rice

6 cloves of garlic, chopped

1 egg


4 slices of Spanish sardines


In a wok, heat oil over medium heat.

Fry garlic until light brown. Stir in cooked Jordan Farm’s black rice mixture. Season with salt and pepper.

Fry egg, sunny side up and season with salt according to taste and top over rice.

Place the slices of Spanish sardines on the side of the plate and serve.


2 tbsp cooking oil

1 tbsp chopped garlic

1 green finger pepper, sliced (seeds removed)

¼ cup aligue (processed crab fat)

3 cups cooked Harvester’s Sinandomeng Rice or Harvester’s Premium Well-Milled Rice

½ tsp salt

ground pepper

1 red siling haba (seeds removed), sliced

½ cup cooked or canned crabmeat flakes


3 tbsp spring onions, chopped


In a separate pan, fry some crabmeat for topping. Season with salt. Set aside

In another pan, heat oil.

Sauté garlic, pepper, sili, and crabmeat.

Add aligue and the cooked Harvester’s rice. Stir well.

Cook for 3 minutes. Season with salt and pepper.

Top with fried crabmeat and spring onions before serving.