If you’re looking for a simple yet meaningful Lunar New Year dish, this Savoury Eight Treasure Rice is one you’ll want to try!
Inspired by the traditional concept of Ba Bao Fan (八寶飯), this is my savoury take on a classic dish that’s usually served as a Chinese dessert made with glutinous rice and sweet toppings. In this version, I’m using fragrant jasmine rice topped with eight savoury ingredients, making it perfect for a Lunar New Year reunion dinner or sharing meal.
*This recipe is created in collaboration with Tilda Jasmine Rice as part of a partnership Reel on Instagram.
The Meaning Behind Lunar New Year Dishes
Lunar New Year dishes are more than just food — they are filled with symbolism and well wishes for the year ahead. Many dishes are chosen for their names, colours, shapes, or numbers, all believed to bring good luck, prosperity, and abundance.
The number eight is especially meaningful in Chinese culture. It sounds similar to “Fa” (發), which represents wealth, good fortune, and prosperity. That’s why dishes featuring eight ingredients, like Eight Treasure Rice, are considered particularly auspicious and popular during Lunar New Year celebrations.
Why You’ll Love This Eight Treasure Rice
- Easy to make – simple cooking methods with minimal prep
- Full of flavour – lightly seasoned toppings with fragrant rice
- Bright and colourful – perfect for festive Lunar New Year tables
- Eight meaningful toppings – each ingredient adds texture and symbolism
- Great for sharing – ideal as part of a reunion dinner or festive spread
The Eight Toppings & Their Symbolism
For my Eight Treasure Rice, I chose the following eight ingredients, balancing protein, vegetables, and colour, while keeping Lunar New Year symbolism in mind:
- Edamame beans – growth, renewal, and vitality
- Bamboo shoots – new beginnings and steady growth
- Baby corn – abundance and prosperity
- Carrots – good luck and happiness, thanks to their bright colour
- Shiitake mushrooms – longevity and good health
- Prawns – liveliness and joy, often associated with laughter
- Pork (pancetta or Chinese sausage) – wealth and prosperity
- Tenderstem broccoli – harmony, balance, and family unity
You can absolutely get creative and adapt the toppings based on what you have.
Feel free to mix and match different proteins and greens, as long as you keep eight elements and arrange them evenly over the rice to create a beautiful Lunar New Year sharing dish.
Recipe Tips for the Best Results
- Rice-to-water ratio matters : I use a 1 : 1.25 ratio for jasmine rice to achieve fluffy, fragrant grains. If you’re using short-grain or sushi rice, reduce the ratio to 1 : 1.
- Season lightly : Each topping is seasoned gently so the natural flavours shine through. The final drizzle of sweet soy sauce brings everything together without overpowering the dish.
- Focus on colour balance : Lunar New Year dishes are meant to look festive. Aim for a mix of greens, oranges, browns, and pinks for visual impact.
Final Thoughts
This Savoury Eight Treasure Rice is a wonderful way to celebrate Lunar New Year with a dish that’s both meaningful and approachable. It’s easy enough for a weeknight meal, yet special enough to serve at a New Year’s Eve reunion dinner.
Savoury Eight Treasure Rice for Lunar New Year
Ingredients
RICE
- 300 g Jasmine rice
- 375 ml water Rice-to-water ratio: 1 : 1.25
- A few drops of vegetable oil
EIGHT TREASURE TOPPINGS (about a handful of each)
- 50 g edamame beans
- 50 g amboo shoots
- 50 g tenderstem broccoli
- 70 g babycorn, sliced
- 8 prawns, peeled and deveined. Keep the tails if you like. about 160g
- 70 g carrots, julienned
- 4 shiitake mushrooms, sliced
- 100 g diced pancetta or Chinese sausage, if available, for a more traditional flavour.
SEASONING & COOKING
- Vegetable oil for cooking
- Cooking wine for marinating
- Soy sauce for seasoning
- Salt to taste
- Sugar to taste
- Sweet soy sauce for drizzling
Instructions
- Cook the rice : Rinse the jasmine rice several times until the water runs clear, then drain well. Transfer the rice to a cast iron pot and add the water. Drizzle in a few drops of vegetable oil — this helps the rice grains stay separate and glossy.Cook over medium-high heat until bubbles start to appear around the edges (about 5–7 minutes). Reduce the heat to low, cover with a lid,and cook for 10–12 minutes. Turn off the heat and let the rice rest, covered, for a further 10 minutes.(Alternatively, cook the rice using your usual method,such as a rice cooker.)
- Preparethe vegetables : While the rice is cooking, blanch the edamame, bamboo shoots, baby corn, andtenderstem broccoli in boiling water until just tender. Drain well and season lightly with salt.
- Sautéthe other vegetables : Heat a little oil in a pan and stir-fry the carrots and shiitake mushrooms until cooked through. Season the carrots with a pinch of salt and the shiitake mushrooms with a splash of soy sauce.
- Prepare the proteins : Pan-fry the diced pancetta over medium heat, adding 1 tablespoon of sugar to help it caramelise, until golden and crisp.Marinate the prawns briefly with a pinch of salt and asplash of cooking wine, then pan-fry until just cooked through. Set aside.
- Assemblethe dish : Once the rice is ready, transfer it to a serving bowl or wooden container. Arrangeall eight toppings evenly over the rice, letting the colours stand out.
- Serve: Drizzle with sweet soy sauce and serve warm. Mixe verything together just before eating and enjoy.
Video
Notes
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