fan choy

A bowl of cooked rice topped with delicious and juicy Chinese barbecued pork / char siu and smothered in char siu sauce and then steamed and served. It is super easy to put together and makes a perfect breakfast or snack.

Easy Fan Choy 饭菜

rice rice rice

300 g char siu (homemade

Hard-boiled eggs (halved)

char siu sauce (or more as needed)

rice

chicken broth (or use water)

Tbsp oil

garlic (finely minced)

soy sauce (or more as needed)

tsp dark soy sauce

eggs

char siu

Place one halved hard-boiled egg, cut-side facing down. Divide the char siu slices among 4 individual rice bowl. Scoop some char siu sauce over them. Portion the cooked rice on top. Press it down to pack it tight

Place the bowl in the steamer, depending on how big your steamer is, you may need to steam in batches. Steam over medium heat for 10-12 minutes

When ready to serve, place a serving plate on top of one bowl and quickly invert it and remove the bowl. You have a dome-shaped fan choy ready to be served. Serve with your favorite chili sauce if you like

For easy version:

Follow this recipe to make the char siu and the char siu sauce. Cut the char siu into serving slices

To make from scratch:

Rinse the rice in several changes of water until the water runs clear. Washing off the extra starches will make your rice not sticky after cooked

Use a large strainer to drain the water off completely. Using a strainer is very effective to make sure no more water collects in between as this will affect the end result with your rice being too soft and mushy

I use the cup that comes with my rice cooker, which is slightly smaller than U.S. standard measuring cup. Use the same cup to measure rice to measure the liquid.

I usually use 1:1 ratio of rice to liquid if I cook in rice cooker, but for this particular recipe, I use a bit less liquid since we will steam it with some sauce later and I don&#39;t want the rice to be too mushy

To make fragrant rice: (I suggest preparing the day before and kept in the fridge)

Preheat a large pan with some oil over medium heat. Add minced garlic and saute for 30 seconds. Take care not to burn the garlic. Add the rice followed by the soy sauce and dark soy sauce. My dark soy sauce is really dark, so I only use 1 teaspoon. You can use more if you like. Stir to combine everything. Remove from the heat

Transfer the rice to the rice cooker. Add the liquid and stir to combine. I use my rice cooker&#39;s &quot;white rice&quot; setting. You can use whatever setting on your rice cooker

When the rice is done, wait for 10 minutes before opening the lid of the rice cooker. After that, fluff the rice with a rice paddle and let it cool down a bit. You can prepare the rice few days before and keep it in the fridge

Stir fry the rice:

Place one halved hard-boiled egg, cut-side facing down. Divide the char siu slices among 6 individual rice bowl. Scoop some char siu sauce over them. Portion the cooked rice on top. Press it down to pack it tight. If you don&#39;t plan to serve that many, you can keep them in the fridge covered with a cling wrap and steam them when ready to serve

To assemble:

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Easy Fan Choy 饭菜

Top 1 fan choy recipes from across the web

The most viewed fan choy recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Easy Fan Choy 饭菜

The most viewed fan choy recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine