If you are looking for a wholesome and easy to cook dish to prepare for yourself or your family, here is a dish for you! Beef Mui Fan is a nostalgic zi char dish that everybody loves and is so quick to prepare.
Thick delicious gravy coating each grain of fragrant egg fried rice, Mui Fan is the perfect comfort dish for families or cold days. Its recipe is also versatile so you can adapt it to your own preference to make Vegetarian Mui Fan, Chicken Mui Fan, or Seafood Mui Fan!
Mui Fan is already quite a tasty dish on its own, especially when it is homecooked as you can pick your own ingredients.
Today we are going to show you how to elevate the humble dish by opting for a superior breed of rice!
PaddyKing USA Calrose rice is a premium quality rice variety, cultivated in lush paddy fields of Northern California. It is a medium round grain with a shorter and wider kernel that is moist and tender, with a tendency to cling together. Thus, the Calrose rice is ideal for most cuisines and dishes like sushi, risotto, porridge, and Mui Fan.
Not only does it have a lovely texture, it is also grown sustainably with more than 35% less use of land, 53% water, and 38% energy and grown with the use of non-GMO seeds to uphold food safety.
Thus, using the PaddyKing USA Calrose rice improves your everyday dishes and helps to save the Earth for our future generations!
The ingredients you will need are: PaddyKing USA Calrose rice, eggs, salt, black pepper, sliced beef, shiitake mushrooms, onion, silken tofu, sugar, cornflour water, beef stock, spring onion, soya sauce, rice wine, and sesame oil.
Remember to use the PaddyKing USA Calrose rice for this dish and look out for the USA logo on the rice packaging! This will help ensure that you will get the same results as per our photos and video when you try out our recipe.
Let’s begin preparing the Beef Mui Fan.
Cook the rice
Before cooking the PaddyKing rice in the rice cooker, give it a good rinse. Then, let it soak in 2 cups of water for at least 20 minutes before draining it.
Follow the instructions on the packaging to determine how much water to add to the rice. (1 cup rice to 1.25 cups of water- adjust the amount of water accordingly to the amount of rice you are using)
Tip: Add some vinegar to the water before cooking the rice in the rice cooker for a softer texture. The vinegar breaks down the starch in the rice, thus allowing the rice to absorb more water.
When the rice is ready, use a ladle to fluff up the rice. After that, close the lid and let it warm in the rice cooker for at least 15 minutes.
Tip: Warming the rice allows the rice grains to absorb any remaining water so that each grain will be soft and fluffy. This step also works with other types of rice.
Now that the PaddyKing Calrose rice is ready, we can prepare the egg fried rice.
Heat a frying pan with some oil and add in a whisked egg. When it is half cooked, add in the rice and stir fry until the egg is fully cooked through.
Tip: Keep stirring so that each grain of rice is coated with the egg. This will give the fried rice a delicious eggy fragrance or 蛋香味 in every bite!
Season with salt and pepper as desired then set the rice aside.
Prepare the beef gravy
Start by marinating the beef slices with soya sauce, rice wine, 1 tablespoon of egg white, and sesame oil. Mix them all together in a bowl and let sit for at least 10 minutes.
Tip: This marinade enhances the flavour of the beef and tenderises it. The alkaline egg white breaks down the fibres of the meat to achieve the “velveting” effect of tender meat.
Heat up some oil in a pan and add in the marinated beef. Stir fry it for 30 seconds or until it is half cooked through and a light grey colour.
Tip: Stir frying helps give the beef a nice colour and a smoky flavour that enhances the gravy.
Remove it from the pan and transfer to a plate and set aside.
In the same pan, add more oil, the sliced onions, and shiitake mushrooms. Stir fry until soft and fragrant, then add the beef stock and sugar.
Bring the stock to a boil, then simmer for 3 minutes.
Tip: Use beef stock over water to add more flavour to the gravy and to bind the flavours of the meat and fried rice together nicely.
Add the cooked beef and cornflour water and give the gravy a good stir to thicken it. Then, add in the tofu and pour in the egg in a circular motion.
Tip: The silken tofu brings additional protein and texture to the dish! You can also omit or substitute the tofu for another ingredient depending on your preference.
Stir again to combine the ingredients and further thicken the gravy. Let it simmer until the egg is ¾ cooked through then remove it from the heat.
Garnish and serve
The best way to plate your Mui Fan is to pack your fried rice into a rice bowl and tip it over onto a plate for a nice round shape. Then, drizzle your gravy all around the rice generously.
Garnish with some freshly chopped spring onions for a touch of green and it is ready to be served.
We just love the pairing of the fragrant fried rice against the silky richness of the beef gravy. The shorter and rounder PaddyKing Calrose rice has a lovely tender texture that enhances the flavour and mouthfeel of the other ingredients.
This Beef Mui Fan is filling, comforting, and oh-so-delicious! Loaded with protein, here is a hearty meal that you and your family would definitely enjoy.
This article is brought to you by USA Rice Federation and Hong Lian Gim Kee.