Mui Fan
themeatmensg
January 6, 2017
Mui Fan is a quick one dish white steamed rice topped with a quick braised sauce. The sauce should be light as to emphasize the sweetness and freshness of the seafood, meat or vegetables used. It’s a perfect way to use leftover rice with bits and pieces in the fridge.
The golden fried rice method is an extra step but it give a sense of decadence to the dish. And, pickled green chilies in a soya sauce bath is a must condiment to serve with this dish.
**Note : This dish can be either plain steamed white rice or fried golden egg rice. We are cooking the golden fried rice method. Cook whatever rocks your palate.
#themeatmensg #simple #delicious
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Ingredients
Adjust Servings
| 400g cooked rice | |
| 4cloves garlic (minced) | |
| 5slices ginger | |
| 250g pork fillet (sliced) | |
| 200g prawns (shelled and deveined) | |
| 1small squid (sliced) | |
| 50g fishcake (sliced) | |
| 100g shimeji mushrooms | |
| 6baby corn (sliced) | |
| 50g carrot (sliced) | |
| 100g mustard green (cut into 5cm lenght, leaves and stems separated) | |
| 2tbsp oil | |
| 1tsp Hua Tiao wine | |
| 3 eggs |
Cornstarch solution:
| 3tbsp cornflour mixed with water | |
| Pork Seasoning | |
| Dash of pepper | |
| ½tsp salt | |
| 1tsp Hua Tiao wine | |
| 1tsp cornflour | |
| Prawn seasoning | |
| 1tsp Hua Tiao wine | |
| Dash of pepper | |
| Pinch of salt | |
| Gravy | |
| 600ml chicken stock | |
| 1tbsp light soya sauce | |
| 1tsp sesame oil | |
| ¼tsp white pepper | |
| ½tsp sugar |
Directions
1.
Marinate 250g pork (sliced) with dash of pepper, ½ tsp salt, 1 tsp Hua Tiao wine and 1 tsp cornflour
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2.
Season 200g prawns (shelled and deveined) with 1 tsp Hua Tiao, dash of pepper and pinch of salt.
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3.
Mix 400g rice with 2 egg yolks. Set aside
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4.
Heat oil in wok.
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5.
Stir fry rice till fragrant.
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6.
Remove. Set aside in serving plate.
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7.
Heat oil in wok.
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8.
Stir fry ginger and garlic till fragrant
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9.
Add in marinated pork. Sear till cooked.
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10.
Add in 50g sliced carrots, 6 sliced baby corns and mustard green stems.
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11.
Mix and add 1 tsp of Hua Tiao wine around the wok. Add 100g shimeji mushrooms
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12.
Pour in gravy mixture and bring to boil.
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13.
Add in fishcake and prawns.
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14.
When prawns are half cooked, add in sliced squid.
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15.
Thicken with cornstarch slurry.
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16.
Adjust seasoning with pepper, salt or sugar.
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17.
Stir in mustard green leaves and stir in an beaten egg
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18.
Pour gravy over the fried egg rice.
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19.
Best served immediately piping hot with pickled green chillies.
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