Economic Rice (Cai Fan)

Economic Rice (Cai Fan)

A Singaporean hawker staple: steamed rice topped with a rotating mix of home-style braised and stir-fried dishes.

Total 1 hr 15 min Makes 4 servings Calories 720/serving

Dietary

Dairy free, Nut free

Allergens

Eggs, Soy

Economic rice, or cai fan, is a mix-and-match hawker meal built on fluffy steamed rice topped with a few chosen dishes from a larger spread. This version features soy-braised pork belly, garlicky stir-fried greens, and a fried egg, letting rich, savory, and fresh flavors balance on one plate. It works well for weeknight dinners since each component can be made ahead and reheated over rice.

Ingredients

  • 2 cups jasmine rice, rinsed
  • 2 1/4 cups water, for cooking rice
  • 1 pound pork belly, cut into 1-inch pieces
  • 3 tablespoons soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon sugar
  • 3 cloves garlic, minced
  • 2 slices ginger
  • 2 star anise
  • 1 cup water, for braising pork
  • 1 bunch bok choy, halved lengthwise
  • 2 cloves garlic, minced, for greens
  • 1 tablespoon vegetable oil, for greens
  • 0 salt, to taste
  • 4 eggs
  • 2 tablespoons vegetable oil, for frying eggs
  • 2 scallions, thinly sliced
  • 1/4 cup fried shallots
  • 1/4 cup chili sauce

Method

  1. Combine rinsed jasmine rice and water in a rice cooker or saucepan and cook according to package directions until fluffy.

  2. In a saucepan over medium-high heat, sear the pork belly pieces until browned on all sides, about 5 minutes.

  3. Add minced garlic, ginger slices, and star anise to the pork and stir until fragrant, about 30 seconds.

  4. Stir in soy sauce, dark soy sauce, sugar, and 1 cup water. Bring to a boil, then reduce heat to low, cover, and simmer until the pork is tender and the sauce has thickened slightly.

  5. Meanwhile, bring a pot of water to a boil and blanch the bok choy until just tender, about 1 minute, then drain.

  6. Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add minced garlic and stir-fry for 15 seconds, then toss in the blanched bok choy with a pinch of salt and stir-fry until coated, about 1 minute.

  7. Remove bok choy from the skillet and wipe it clean. Heat 2 tablespoons vegetable oil over medium heat and fry the eggs one at a time until the whites are set and edges are crisp, about 2 minutes each.

  8. Divide the steamed rice among four plates or bowls.

  9. Top each portion with braised pork belly, bok choy, and a fried egg. Spoon a little of the braising sauce over the rice.

  10. Garnish with sliced scallions and fried shallots, and serve with chili sauce on the side.

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Rate this recipe

★ 4.1 (1)

Economic Rice (Cai Fan)

Economic rice, or cai fan, is a mix-and-match hawker meal built on fluffy steamed rice topped with a few chosen dishes from a larger spread. This version features soy-braised pork belly, garlicky stir-fried greens, and a fried egg, letting rich, savory, and fresh flavors balance on one plate. It works well for weeknight dinners since each component can be made ahead and reheated over rice.

1 hr 15 min 4 servings 720 cal

Ingredients

  • 2 cups jasmine rice, rinsed
  • 2 1/4 cups water, for cooking rice
  • 1 pound pork belly, cut into 1-inch pieces
  • 3 tablespoons soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon sugar
  • 3 cloves garlic, minced
  • 2 slices ginger
  • 2 star anise
  • 1 cup water, for braising pork
  • 1 bunch bok choy, halved lengthwise
  • 2 cloves garlic, minced, for greens
  • 1 tablespoon vegetable oil, for greens
  • 0 salt, to taste
  • 4 eggs
  • 2 tablespoons vegetable oil, for frying eggs
  • 2 scallions, thinly sliced
  • 1/4 cup fried shallots
  • 1/4 cup chili sauce

Method

  1. 1

    Combine rinsed jasmine rice and water in a rice cooker or saucepan and cook according to package directions until fluffy.

  2. 2

    In a saucepan over medium-high heat, sear the pork belly pieces until browned on all sides, about 5 minutes.

  3. 3

    Add minced garlic, ginger slices, and star anise to the pork and stir until fragrant, about 30 seconds.

  4. 4

    Stir in soy sauce, dark soy sauce, sugar, and 1 cup water. Bring to a boil, then reduce heat to low, cover, and simmer until the pork is tender and the sauce has thickened slightly.

  5. 5

    Meanwhile, bring a pot of water to a boil and blanch the bok choy until just tender, about 1 minute, then drain.

  6. 6

    Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add minced garlic and stir-fry for 15 seconds, then toss in the blanched bok choy with a pinch of salt and stir-fry until coated, about 1 minute.

  7. 7

    Remove bok choy from the skillet and wipe it clean. Heat 2 tablespoons vegetable oil over medium heat and fry the eggs one at a time until the whites are set and edges are crisp, about 2 minutes each.

  8. 8

    Divide the steamed rice among four plates or bowls.

  9. 9

    Top each portion with braised pork belly, bok choy, and a fried egg. Spoon a little of the braising sauce over the rice.

  10. 10

    Garnish with sliced scallions and fried shallots, and serve with chili sauce on the side.