Mui Fan 烩饭 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 MeatMen
This version however had a little twist as I stumbled upon a series of videos produced to look at how to improve stay-home cooking during Covid lock down by making home staple food more epic and delicious. These videos are helmed by a MasterChef Singapore finalist Aaron Wong and are totally legit even though this is the first recipe that I tried out as I happened to have a convenient can of stewed pork lying around the kitchen.
Ingredients (for 1 pax)
- 1 small can of Narcissus stewed pork
- 100ml water (estimate depending on the amount of sauce)
- 1-2 tbsp minced garlic
- 2 tbsp corn flour + 2 tbsp water
- 1 tsp oyster sauce (to taste)
- 1/2 pack of xiao bai cai or any veggies
- 1 egg separated to yolk and whites
- 1 generous serving of rice
- Boil some water to blanch the xiao bai cai with some oil and salt.
- Cool with ice bath or running water then drain and set aside.
- Add a little oil to a sauce pan and brown the minced garlic a bit.
- Open can of stew pork and drain the sauce into the same sauce pan.
- Add about 100ml water to the sauce and add in oyster sauce, add more if required. It can be slightly salty as the egg white will dilute the taste a bit.
- Bring sauce to a boil and slowly pour in the corn flour mixture to thicken the sauce.
- While sauce is still boiling, beat egg whites and pour in the whites in a circular motion.
- Remove from heat to let the egg whites cook in the hot sauce and mix a little with a spoon.
- Add in the pieces of stewed pork to the sauce to warm up the meat.
- Put rice in serving plate, make a small indent and pour the egg yolk on top.
- Add the blanched veggies, piece of stewed pork and pour the sauce over the rice and egg yolk.
- Serve hot.