Mui Fan

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

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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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