Mui Fun (Rice in Gravy) is becoming an increasingly rare dish. I think it is becoming difficult to find because mushy or soggy rice is no longer well-liked. I know many people who find mushy and soggy rice disgusting, but I personally like it. For me, white rice is just for absorbing the gravy/juice/sauce of the dish I'm eating, and the idea of mui fun is exactly like that. It is essentially a similar dish to hor fun except the rice noodles (hor fun) is replaced with rice.
Ingredients (2 servings)
- 2 cups cooked rice
- 1 carrot, sliced
- 6 leaves napa cabbage, cut into 1" pieces
- 5 white mushrooms, quartered
- 10 shrimp, de-shelled and de-veined
- 1 head broccoli
- 1 egg
- 1 1/2 tablespoons stock
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- dash of white pepper
- 1 teaspoon sesame oil
- 1 + 1/2 cup water
- Beat eggs in a small bowl, and set aside.
- In an unheated pan, add 1/2 cup water, stock, oyster sauce and soy sauce, and bring to a boil.
- When the water has boiled, add the sliced carrots and napa cabbage, and bring the water to a boil again.
- When it has boiled, add mushrooms, broccoli and remaining 1 cup of water. Bring the water to a boil again.
- Add the beaten eggs to the bowl by pouring around the edges of the pan, then gradually pouring to ward the middle of the pan.
- Add shrimp to the pan.
- Let the water come to a boil again, before mixing everything.
- Add pepper and sesame oil.
- Serve this gravy over the rice.