prep: 15mins
cook: 35mins
serves: 4


  • 1 cup jasmine rice, well washed
  • 1L water
  • 40mL vegetable or peanut oil
  • 60g thinly sliced pancetta, sliced
  • 12 small prawn cutlets, halved
  • 2 cloves garlic, finely chopped
  • 2 tsp finely chopped ginger
  • 2 spring onions, chopped
  • 375mL chicken stock
  • 250mL water
  • 1/3 cup Bulla Sour Cream, to serve
  • oyster sauce, soy sauce, additional spring onions and fried shallots, to serve

Fried Porridge with Crispy Pancetta & Prawns


  1. Combine rice and water in a large saucepan, bring to the boil, reduce heat and simmer gently for 20 minutes until rice is cooked. Remove from heat, cover and set aside until all the liquid has been absorbed. Refrigerate until required.
  2. Heat half the oil in a wok and add pancetta and prawns, cook over high heat until crisp, set aside.
  3. Heat remaining oil in a wok and add garlic, ginger and spring onions until tender. Add cooked rice, stock and water, bring to the boil, stirring regularly, reduce heat and simmer for 5 minutes.
  4. Spoon rice between serving bowls and top with Bulla Sour Cream, crispy pancetta and prawns, sauces, spring onions and shallots.

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