Stewed Pork Mui Fan

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


  1. Boil some water to blanch the xiao bai cai with some oil and salt.
  2. Cool with ice bath or running water then drain and set aside.
  3. Add a little oil to a sauce pan and brown the minced garlic a bit.
  4. Open can of stew pork and drain the sauce into the same sauce pan.
  5. 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.
  6. Bring sauce to a boil and slowly pour in the corn flour mixture to thicken the sauce.
  7. While sauce is still boiling, beat egg whites and pour in the whites in a circular motion.
  8. Remove from heat to let the egg whites cook in the hot sauce and mix a little with a spoon.
  9. Add in the pieces of stewed pork to the sauce to warm up the meat.
  10. Put rice in serving plate, make a small indent and pour the egg yolk on top.
  11. Add the blanched veggies, piece of stewed pork and pour the sauce over the rice and egg yolk.
  12. Serve hot.

Recipe from

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