Mui Fan - Asia's Answer to the Italian Risotto!
The best way to make use of leftover rice!
When it comes to leftover rice, the easiest option for most Asians would be to make Fried Rice or the Malaysian version, Nasi Goreng. Other options are porridge (in fact cooked rice makes creamier porridge because of its ability to break down quickly) and in this instance, Mui Fan, a Cantonese version of the risotto.
There's something about the warm, savoury gravy that binds the rice and the rest of the ingredients together that makes this a great comfort food, whether for lunch or dinner.
And this recipe couldn't be simpler! All you need is a few basic ingredients, a quick stir-fry in the pan and it's done in less than half an hour (yup, preparation time included!)
300g leftover rice or cooked white rice
7-8 prawns, peeled and deveined (you can also use sliced pork, beef or chicken if you prefer)
200g baby kailan
50g fishcake, sliced
1 tbsp chopped garlic
2 tsp oyster sauce
2 tbsp soy sauce
1 tbsp dark soy sauce
2 tsp sugar
2 tsp sesame oil
2 tsp rice wine
Half a chicken stock cube (i used Knorr's)
1 tbsp cornstarch, dissolved in 1 tbsp of water to thicken
In a bowl, mix all the seasonings except for the chicken stock and water.
Heat up a frying pan. Add 2 tbsp of oil and stir-fry the garlic till fragrant, about 30 seconds.
Add the mushrooms, fishcake and baby kailan to stirfry. Then add the prawns (this should cook quickly).
Pour in the seasoning, followed by the water and chicken cube. Bring to a simmer as the chicken cube dissolves.
Taste the gravy to see if it's not too salty. Add the cornstarch water, let it sit for awhile, then stir in to thicken.
If you're using leftover rice, I would suggest steaming it first for 5 minutes as it tends to harden in the fridge. Scoop one bowl of rice onto a plate and ladle the rest of the gravy and ingredients over.
Serve with chinchalok or lemon chilli. Yum!