How to make Kai Tan Fan (Egg Rice)
Mum must have realised very early in the piece that the gifting of culinary talent had been disproportionate between Poh and I. So, whenever she taught me how to cook, it was always only ‘idiot-proof’ recipes. One of these, for which I shall ever be grateful, is ‘Kai Tan Fan’, which is Cantonese for Egg Rice. You will not have many simpler recipes than this one! (suggested by Poh Ling Yeow and Yeow Family)
Here’s what you need for ingredients… (suggested by Poh Ling Yeow and Yeow Family)
- 1 1/2 bowl (rice bowl) of steaming hot cooked rice (boiled or cooked in a rice cooker, and it doesn’t matter what type)
- 1 Egg
- 1 Tablespoon of Light Soya Sauce
- 1 Tablespoon of Sesame Oil
- 1 Tablespoon of Kecap Manis (aka Sweet Soya Sauce)
- 1/4 to 1/2 teaspoon of White Pepper.
…and here’s what you do. (suggested by Poh Ling Yeow and Yeow Family)
- Crack the egg into the steaming hot rice (it’s important that the rice is hot)
- Mix the egg and the rice thoroughly until it’s even in consistency (this step cooks the egg for those of you who think eating raw egg is a bit icky!)
- Add in the Light Soya Sauce, Sesame Oil and Kichap Manis (the order does not matter)
- Mix further, again until you get an even consistency
- Add pepper to taste.
While it’s not going to be something you’ll find in a Masterchef challenge, it serves its purpose as a simple meal just about anyone can prepare. Even us guys! Believe it or not, this is a recipe that’s been passed down the generations. While, it’s not Yeow family but again, it’s one of those ‘memory’ dishes that I’ve already passed on to my oldest son and he loves it! Give it go and let us know what you think. Poh Ling Yeow has made this a couple of times