Mui Fan

Mains
Pork
Rice
Seafood

Easy Level:

Cook Time:

Servings:

5

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

Ingredients

Adjust Servings
US / Metric
0.00
g
g
cooked rice
0.00
g
g
cooked rice
0.00
cloves
cloves
garlic (minced)
0.00
cloves
cloves
garlic (minced)
0.00
slices
slices
ginger
0.00
slices
slices
ginger
0.00
g
g
pork fillet (sliced)
0.00
g
g
pork fillet (sliced)
0.00
g
g
prawns (shelled and deveined)
0.00
g
g
prawns (shelled and deveined)
0.00
small squid (sliced)
0.00
small squid (sliced)
0.00
g
g
fishcake (sliced)
0.00
g
g
fishcake (sliced)
0.00
g
g
shimeji mushrooms
0.00
g
g
shimeji mushrooms
0.00
baby corn (sliced)
0.00
baby corn (sliced)
0.00
g
g
carrot (sliced)
0.00
g
g
carrot (sliced)
0.00
g
g
mustard green (cut into 5cm lenght, leaves and stems separated)
0.00
g
g
mustard green (cut into 5cm lenght, leaves and stems separated)
0.00
tbsp
tbsp
oil
0.00
tbsp
tbsp
oil
0.00
tsp
tsp
Hua Tiao wine
0.00
tsp
tsp
Hua Tiao wine
0.00
eggs
0.00
eggs

Steps

1

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

2

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

3

Mix 400g rice with 2 egg yolks. Set aside
Mix 400g rice with 2 egg yolks. Set aside
Mark as completed

4

Heat oil in wok.
Heat oil in wok.
Mark as completed

5

Stir fry rice till fragrant.
Stir fry rice till fragrant.
Mark as completed

6

Remove. Set aside in serving plate.
Remove. Set aside in serving plate.
Mark as completed

7

Heat oil in wok.
Heat oil in wok.
Mark as completed

8

Stir fry ginger and garlic till fragrant
Stir fry ginger and garlic till fragrant
Mark as completed

9

Add in marinated pork. Sear till cooked.
Add in marinated pork. Sear till cooked.
Mark as completed

10

Add in 50g sliced carrots, 6 sliced baby corns and mustard green stems.
Add in 50g sliced carrots, 6 sliced baby corns and mustard green stems.
Mark as completed

11

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

12

Pour in gravy mixture and bring to boil.
Pour in gravy mixture and bring to boil.
Mark as completed

13

Add in fishcake and prawns.
Add in fishcake and prawns.
Mark as completed

14

When prawns are half cooked, add in sliced squid.
When prawns are half cooked, add in sliced squid.
Mark as completed

15

Thicken with cornstarch slurry.
Thicken with cornstarch slurry.
Mark as completed

16

Adjust seasoning with pepper, salt or sugar.
Adjust seasoning with pepper, salt or sugar.
Mark as completed

17

Stir in mustard green leaves and stir in an beaten egg
Stir in mustard green leaves and stir in an beaten egg
Mark as completed

18

Pour gravy over the fried egg rice.
Pour gravy over the fried egg rice.
Mark as completed

19

Best served immediately piping hot with pickled green chillies.
Best served immediately piping hot with pickled green chillies.
Mark as completed

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