Rice smothered in seafood and silky smooth egg gravy are so easy to make and extremely satisfying. A one-plate meal you can prepare in less than 30 minutes
If you are looking for easy lunch or dinner ideas, you have to try this Cantonese mui fan. It is so easy to put together and such a great comfort food.
What is mui fan?
It is basically a one-plate dish with cooked white rice drowned in silky smooth seafood and egg gravy. Some call this an Asian-style risotto, but I’m not sure if our Italian friends would agree 🙂 Having had risotto before, I don’t feel like it’s the same with risotto at all. The rice in risotto has a bite to it and usually, the whole dish is creamy. Mui fan on the other hand, the rice is soft and fluffy, and the gravy is not the creamy type. It’s a velvet-smooth egg gravy thickened with corn/potato starch. Some call this mun fan too.
Variations
The one I prepared here is the seafood version, which is the most common, but you will see mui fan made with beef, chicken, pork, and vegetarian with tofu. To make a long story short, it is a highly flexible dish and easy to put together.
How to make mui fan
The ingredients that I use in these step-by-step photos are slightly different from the recipe. I make this often and usually use whatever I have. This recipe is highly flexible.
1. Preheat 1 Tbsp of oil in a wok or skillet over medium heat. Add garlic and ginger and stir fry for about 1 minute
2. If you use chicken, beef, or pork, add them here and stir fry until they just turn color but not cooked through yet.
3. Add the chicken broth followed by the seasonings
4. Bring to a simmer and then add the vegetables and cook for about 1 minute
5. Add the shrimp and other seafood you use. Cook until the shrimp just turn pink, don’t overcook them
6. Give the cornstarch solution a stir and pour into the wok/skillet and keep stirring until it thickens
7. Turn off the heat and pour in the beaten eggs while the other hand is stirring. We don’t want to overcook the eggs. Remove from the heat
8. Some people like to dump the rice into the gravy and stir everything. I prefer to have it smothered over the rice. Put the cooked rice on a serving plate and generously portion out the seafood, meat, veggies, and the gravy all over the rice and serve immediately
Did you make this mui fan recipe?
I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
Easy Seafood Mui Fan (Seafood Egg Gravy with Rice ) - 海鲜烩饭
Ingredients
For the egg gravy:
- 1 Tbsp cooking oil
- 3 cloves garlic minced
- 1 tsp grated ginger
- 750 ml chicken broth
- 300 gr shrimp shelled and deveined
- 100 gr pork/chicken slices cut into thin slices
- 2 eggs beaten
Seasonings:
- 1 tsp sesame oil
- 1 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp cooking wine
- ½ tsp sugar
- Salt to taste
Vegetable: (you can use whatever you have/want):
- 1 small carrot thinly sliced
- 8 broccoli florets cut into smaller pieces
To thicken gravy:
- 1 Tbsp cornstarch
- 2 Tbsp water
Serve with:
- 2 bowl cooked rice
Instructions
- Preheat 1 Tbsp of oil in a wok or skillet over medium heat. Add garlic and ginger and stir fry for about 1 minute. If you use chicken, beef, or pork, add them here and stir fry until they just turn color but not cooked through yet. Add the chicken broth followed by the seasonings. Bring to a simmer and then add the vegetables and cook for about 1 minute. Add the shrimp and other seafood you use. Cook until the shrimp just turn pink, don't overcook them
- Give the cornstarch solution a stir and pour into the wok/skillet and keep stirring until it thickens. Turn off the heat and pour in the beaten eggs while the other hand is stirring. We don't want to overcook the eggs. Remove from the heat
- Some people like to dump the rice into the gravy and stir everything. I prefer to have it smothered over the rice
Serving:
- Put the cooked rice on a serving plate and generously portion out the seafood, meat, veggies, and the gravy all over the rice and serve immediately
