INTRODUCTION

This is a very easy and healthy one pot dish.. It is also a lazy dish and in fact, in Chinese records, it was also meant for a dish of “lazy people”. Well, I am not saying those who are trying the recipes are lazy people, but it is a better time management type of dish.. It is nutritious and fast as all will acknowledge that  time is of essence in this fast moving society..

I am unsure my hometown now did sell this one pot dish.When I was young, I have never seen it sold in the stalls. My late mum had never cook in this manner also but I have quite a fair exposure of this dish when I studied the university in Kuala Lumpur. As a student, this dish is rather cheap and it is very common among the university students. Unsure about the reasons, possibly because it is a dish that is soothing and with both vegetables and meat?

I have not eaten this dish for quite a while until my wife requested me to cook the dish. She is absolutely sure that kids will like this as most kids like thick gravy that goes well with rice.. As expected, we finished to night’s dinner in seconds. Nobody complain about this simple and humble dish.. For me, it is a fridge cleaning dish meaning I can cook using whatever in the fridge.

Yes, this is a free and easy dish or lawless dish. You can add any ingredients of your choice and it is just the timing of putting the ingredients that need some slight attention. But as a rule of thumb, the ingredients added has a mixture of both meat/seafood plus vegetables.  You can either used all the seafood or a mixture of seafood and vegetables.

烩饭也就是巴渝人常说的“懒饭”，在某些地方又称为“烩饭”引。这种饭历史悠久，据传最早起源于汉代，其创制发明者为楼护。“烩饭”容量较大，冷菜、炒菜、烧菜、炸菜、腌菜、卤菜等等，全都可以入锅与饭同烩。如此这般，味道竟然特别鲜美。一般，“烩饭”中至少包含了“两素一荤”，养分充足，基本符合国人的饮食原则；此外，“烩饭”的基本材料是剩饭剩菜，剩饭剩菜哪家没有？若在家中待客办家宴，饭菜会剩得更多，除了那些变质变味的饭菜外，其余的都可以用来做“烩饭”，这符合国人节俭持家的传统习惯。还有尤为重要的一点，那就是“烩饭”制作简便。饭是现成的剩饭，菜是现成的剩菜，若剩菜中有汤菜，做“烩饭”时连水也无需再加了。这一点可能更是工作忙碌者喜爱美味一锅烩的原因吧。（Source：http://baike.baidu.com/view/2342715.ht

WHAT IS REQUIRED

Servings: 4 adult servings

• 4  cups of  cooked rice

Ingredients

• 100 grams of pork, sliced thinly
• 100 grams of prawns, shelled and deveined
• 1/2 carrot, sliced thinly
• 1 small packet of Enoki mushroom
• 5 dried shitake mushrooms , soaked and sliced thinly
• 1 small packet of baby corns, cut into small pieces
• 1 fish cake, sliced thinly
• 4 cloves of garlics, sliced thinly
• 2 cm of ginger, sliced thinly
• 2-3 bunch of vegetables (cai xin or others), cut into small pieces

Gravy

• 8 cups of water or chicken stock 
• 3 tablespoons of corn starch diluted with with 6 tablespoons of water
• 2 eggs, lightly beaten

Seasonings

• 1/2 tablespoon of chicken stock powder
• 1 tablespoon light soya sauce
• Pinches of salt
• 1 teaspoon of sesame oil
• Dashes of white pepper

STEPS OF PREPARATION

• In a wok, heat up one tablespoon of cooking oil, sauté  the ginger, garlic and shitake mushrooms until aromatic. Add the chicken stock or plain water. Add the ingredients in the following order: carrots, pork slices, Enoki mushrooms, and fish cakes  . Bring to boil. Once it boils, add the prawns and fish cakes and let it simmer for 1-2 minutes. Add the cai xin, followed by adding the starch gradually. Stir until well mixed. Add all the seasonings above. Off the heat and gradually add in the beaten eggs. Give it a quick stir .

• For servings, put some white rice on the serving plate, put the sauce on top of the rice and best served when hot.

CONCLUSION

This is an extremely easy dish. You can put in whatever you feel like eating. What make a plate of mui fan or lam fan attractive is how you pair the ingredients in terms of vegetables vs. meat, colour of the ingredients and also the texture of the ingredients.

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