Mui Fan – 烩饭

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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  • Servings: 5

  • Time: 45 mins

  • Skill: Easy


  1. 400g cooked rice

  2. 4 cloves garlic (minced)

  3. 5 slices ginger

  4. 250g pork fillet (sliced)

  5. 200g prawns (shelled and deveined)

  6. 1 small squid (sliced)

  7. 50g fishcake (sliced)

  8. 100g shimeji mushrooms

  9. 6 baby corn (sliced)

  10. 50g carrot (sliced)

  11. 100g mustard green (cut into 5cm lenght, leaves and stems separated)

  12. 2 tbsp oil

  13. 1 tsp Hua Tiao wine

  14. 3 eggs

Cornstarch solution :

  1. 3 tbsp cornflour mixed with 3 tbsp water

Pork Seasoning:

  1. Dash of pepper

  2. ½ tsp salt

  3. 1 tsp Hua Tiao wine

  4. 1 tsp cornflour

Prawn seasoning:

  1. 1 tsp Hua Tiao wine

  2. Dash of pepper

  3. Pinch of salt


  1. 600ml chicken stock

  2. 1 tbsp light soya sauce

  3. 1 tsp sesame oil

  4. ¼ tsp white pepper

  5. ½ tsp sugar


  1. Marinate 250g pork (sliced) with dash of pepper, ½ tsp salt, 1 tsp Hua Tiao wine and 1 tsp cornflour

  2. Season 200g prawns (shelled and deveined) with 1 tsp Hua Tiao, dash of pepper and pinch of salt.

  3. Mix 400g rice with 2 egg yolks. Set aside

  4. Heat oil in wok.

  5. Stir fry rice till fragrant.

  6. Remove. Set aside in serving plate.

  7. Heat oil in wok.

  8. Stir fry ginger and garlic till fragrant

  9. Add in marinated pork. Sear till cooked.

  10. Add in 50g sliced carrots, 6 sliced baby corns and mustard green stems.

  11. Mix and add 1 tsp of Hua Tiao wine around the wok. Add 100g shimeji mushrooms

  12. Pour in gravy mixture and bring to boil.

  13. Add in fishcake and prawns.

  14. When prawns are half cooked, add in sliced squid.

  15. Thicken with cornstarch slurry.

  16. Adjust seasoning with pepper, salt or sugar.

  17. Stir in mustard green leaves and stir in an beaten egg

  18. Pour gravy over the fried egg rice.

  19. Best served immediately piping hot with pickled green chillies.

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