Name: Ban Fan: Chinese Mixed Rice Bowl Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 2 cups cooked jasmine or white rice; 1/2 lb ground pork or chicken; 1 tablespoon vegetable oil; 2 garlic cloves, minced; 1 teaspoon ginger, minced; 1 tablespoon soy sauce; 1 tablespoon oyster sauce; 1 teaspoon sesame oil; 1/2 teaspoon sugar; 1 cup bok choy or spinach, chopped; 1 medium carrot, julienned; 1/2 cup shiitake mushrooms, sliced; 1 egg, fried or soft-boiled; sliced scallions and sesame seeds for garnish

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If you’re searching for a comforting meal that’s as colorful as it is delicious, look no further than Ban Fan: Chinese Mixed Rice Bowl. This vibrant dish is a true celebration of flavors and textures, with tender savory meat, crisp-tender veggies, aromatic rice, and the crowning glory—a soft egg and gorgeous garnishes. Ban Fan is beloved for its effortless elegance and the way it brings together simple ingredients into one knockout bowl, ready to satisfy and delight for lunch or dinner, any day of the week.

Ban Fan: Chinese Mixed Rice Bowl Recipe - Recipe Image

Ingredients You’ll Need

Ban Fan: Chinese Mixed Rice Bowl comes together with a handful of straightforward ingredients, each playing a leading role in building layers of umami, freshness, and rich, homey comfort. Let’s break down what you’ll need and how it all comes together, bite after bite.

Cooked jasmine or white rice (2 cups): The fluffy, lightly fragrant base soaks up all the saucy goodness; day-old rice works great for extra texture.
Ground pork or chicken (1/2 lb): Lean, quick-cooking protein for savory depth—substitute with tofu or beef for a twist.
Vegetable oil (1 tablespoon): Brings everything together in the pan, adding subtle richness.
Garlic cloves (2, minced): The instant aroma booster—don’t skip these!
Ginger (1 teaspoon, minced): Adds a touch of zing and warmth that makes every bite pop.
Soy sauce (1 tablespoon): The classic salty-savory backbone; opt for low-sodium if you prefer.
Oyster sauce (1 tablespoon): Delivers sweet-salty umami and a glossy, irresistible finish.
Sesame oil (1 teaspoon): A little goes a long way for nutty depth and aroma.
Sugar (1/2 teaspoon): Balances everything with the gentlest touch of sweetness.
Bok choy or spinach (1 cup, chopped): Greens provide a fresh, juicy crunch—use whichever you have on hand.
Carrot (1 medium, julienned): For bursts of color and a hint of natural sweetness.
Shiitake mushrooms (1/2 cup, sliced): Earthy flavor and a perfectly chewy bite.
Egg (1, fried or soft-boiled): That luscious yolk, creamy and rich, ties the whole bowl together.
Sliced scallions and sesame seeds: Essential garnishes for freshness and a subtle crunch that completes each spoonful.

How to Make Ban Fan: Chinese Mixed Rice Bowl

Step 1: Sauté the Aromatics

Begin by heating the vegetable oil in a skillet over medium heat. Toss in the minced garlic and ginger, and sauté for about 30 seconds. The aromas will awaken your kitchen before the meal even hits the table—trust me, this little step infuses the whole bowl with flavor.

Step 2: Brown the Protein

Add your ground pork or chicken directly into the pan. Break it up with your spatula as it cooks, letting it brown and sizzle for 5 to 6 minutes. You’ll see it turn golden and smell deeply savory. This is when you build that crave-worthy, hearty layer for your Ban Fan: Chinese Mixed Rice Bowl.

Step 3: Season and Simmer

Pour in the soy sauce, oyster sauce, sesame oil, and a little sugar. Stir everything well and let it cook another 1–2 minutes. The sauce should coat the meat beautifully, turning glossy and fragrant. You’re almost there—the anticipation is half the fun!

Step 4: Sauté the Vegetables

While the meat finishes, quickly sauté bok choy (or spinach), carrots, and shiitake mushrooms in another pan over medium-high heat. Just 3–4 minutes is enough to soften them slightly while keeping that wonderful color and crunch. Don’t overcook—you want your Ban Fan: Chinese Mixed Rice Bowl to sing with freshness.

Step 5: Assemble Your Bowls

Spoon the warm, fluffy rice into deep bowls. Layer the sautéed meat and colorful vegetables on top. Finally, nestle in your fried or soft-boiled egg—the oozy yolk is everything! Finish with sliced scallions and a sprinkle of sesame seeds for a picture-perfect, restaurant-worthy meal right at home.

How to Serve Ban Fan: Chinese Mixed Rice Bowl

Garnishes

Garnishes bring out the best in your Ban Fan: Chinese Mixed Rice Bowl. Sliced scallions and a shower of sesame seeds add freshness and a little crunch, while a drizzle of chili crisp or hoisin sauce can turn up the flavor. A few sprigs of cilantro or extra chili give your bowl a special touch for gatherings or solo dinners alike.

Side Dishes

This dish is a star on its own, but a few simple sides make the meal feel like a feast. Try pairing Ban Fan: Chinese Mixed Rice Bowl with quick cucumber salad, steamed dumplings, or Chinese pickled vegetables for contrast and more color on the table. Even a pot of hot jasmine tea is a lovely addition.

Creative Ways to Present

Presentation is part of the fun! Serve the components separately for a build-your-own Ban Fan party or arrange the toppings in colorful rows for a rainbow effect. Tiny bowls of extra sauces and toppings on the side let everyone customize their Chinese Mixed Rice Bowl to their heart’s content.

Make Ahead and Storage

Storing Leftovers

If you have extra Ban Fan: Chinese Mixed Rice Bowl, store the rice, veggies, and meat separately in airtight containers in the fridge. This keeps everything fresh and prevents the rice from getting soggy. Enjoy within three days for best taste and texture.

Freezing

While the fresh veggies are best enjoyed right away, you can freeze the cooked meat portion of Ban Fan: Chinese Mixed Rice Bowl for up to a month. Use a freezer-safe container and thaw overnight in the refrigerator before reheating.

Reheating

Gently reheat the rice and meat in the microwave or in a skillet on the stovetop with a splash of water to keep things moist. For garnishes and eggs, add them fresh just before serving for that just-cooked appeal.

FAQs

Can I make Ban Fan: Chinese Mixed Rice Bowl vegetarian?

Absolutely! Swap in extra-firm tofu or your favorite plant-based ground meat, and use vegetarian oyster sauce or a bit more soy sauce. The flavors still sing and you won’t miss the meat at all.

What are the best veggies to use?

Bok choy, spinach, carrots, and shiitake mushrooms are classics, but feel free to experiment! Try snap peas, bell peppers, or baby corn for extra crunch and color in your Ban Fan: Chinese Mixed Rice Bowl.

Can I use brown rice instead of white?

Yes—brown rice or even a multigrain blend makes a hearty, nutty base. It’s a fantastic way to add fiber without losing any appeal.

Is it spicy?

The base recipe isn’t spicy, but you can add chili crisp, Chinese chili oil, or fresh chilies to bring a kick. Ban Fan is endlessly customizable to your preferred heat level.

How do I get the perfect soft-boiled egg?

For a perfectly jammy yolk, simmer your eggs for about 6 and a half minutes, then plunge into cold water. Peel, slice, and lay over your warm Ban Fan: Chinese Mixed Rice Bowl for an ultra-satisfying finish.

Final Thoughts

I hope you’re inspired to give Ban Fan: Chinese Mixed Rice Bowl a spin in your own kitchen! It’s comforting, playful, endlessly flexible, and guaranteed to leave you coming back for seconds. Don’t be surprised if this vibrant bowl becomes one of your very favorite weeknight dishes.

Ban Fan: Chinese Mixed Rice Bowl Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 5 reviews

Author: admin
Total Time: 25 minutes
Yield: 2 bowls 1x
Diet: Non-Vegetarian

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Description

Ban Fan is a delicious Chinese mixed rice bowl that combines savory flavors of meat, vegetables, and a fried or soft-boiled egg on a bed of steamed rice. This easy and satisfying dish is perfect for a quick weeknight dinner.

Ingredients

Scale

Main Ingredients:

2 cups cooked jasmine or white rice
1/2 lb ground pork or chicken
1 tablespoon vegetable oil

Seasonings:

2 garlic cloves, minced
1 teaspoon ginger, minced
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1/2 teaspoon sugar

Vegetables and Garnish:

1 cup bok choy or spinach, chopped
1 medium carrot, julienned
1/2 cup shiitake mushrooms, sliced
1 egg, fried or soft-boiled
sliced scallions and sesame seeds for garnish

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Instructions

Cook the Meat: Heat vegetable oil in a skillet. Sauté garlic and ginger, add the ground pork or chicken, cook until browned. Stir in soy sauce, oyster sauce, sesame oil, and sugar.
Sauté Vegetables: In a separate pan, sauté bok choy, carrots, and mushrooms until tender.
Assemble: Divide warm rice into bowls. Top with meat, vegetables, and egg. Garnish with scallions and sesame seeds. Serve hot.