I still remember the tiny apartment in Taipei where my neighbor slapped together a steaming bowl of ban fan after late-night karaoke — that salty-sweet aroma that smelled like home and mischief. I make this Ban Fan Simple Rice Bowl whenever I want something warm and fast: crunchy cucumbers, glossy seasoned pork, and a soft, runny egg nestling over rice. It feels like a hug you can eat. This version keeps the ingredients humble and the steps honest, so you can pull it together on a weeknight and still feel like you’ve got restaurant-level comfort on your table. Trust me — the sizzle and the soy-sweet steam hit you right in the happy place.
Quick Facts
- Yield: Serves 2–3
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Why This Recipe is Awesome
This bowl hits all the good spots: fluffy rice, savory-sweet minced pork, crunchy quick-pickles, and that silky egg yolk that turns everything saucy. It’s fast enough for a weeknight but layered enough to feel special. Plus, it plays well with whatever’s in your fridge — swap the meat, add greens, or crank up the chili. It’s so simple even your cranky toaster oven can’t mess it up.
Ingredients
For the Main Dish:
- 1 1/2 cups jasmine rice (uncooked) — about 3 cups cooked
- 12 oz ground pork (or ground turkey/vegan crumbles)
- 1 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 4 oz shiitake or cremini mushrooms, sliced (optional)
- 3 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp oyster sauce (or 1 tbsp hoisin for vegetarian)
- 1 tbsp brown sugar
- 1 tsp sesame oil
- 2 scallions, thinly sliced (reserve some for garnish)
- 2–3 large eggs (fried or soft-boiled)
- 1 small cucumber, thinly sliced
- Salt and black pepper to taste
For the Quick Pickle & Sauce:
- 1 tbsp rice vinegar
- 1 tsp sugar
- Pinch of salt
- 1 tbsp water
- 1 tsp cornstarch mixed with 1 tbsp water (optional, for thicker sauce)
- Chili oil or Sriracha, to taste (optional)
How I Make It
Step 1:
Rinse 1 1/2 cups jasmine rice under cold water until the water runs nearly clear, then cook it according to package directions or in a pot with 1.75 cups water. When the lid lifts, the rice should steam and smell floral — that’s your cue to fluff it with a fork and keep it warm.
Step 2:
While the rice cooks, toss cucumber slices in a small bowl with 1 tbsp rice vinegar, 1 tsp sugar, and a pinch of salt. Massage gently and set aside for at least 5 minutes; the cucumbers will snap and shine. This quick pickle gives bright acidity to balance the rich pork.
Step 3:
Heat a skillet over medium-high and add 1 tbsp vegetable oil. When the oil shimmers, add the garlic and ginger and listen for that quick, spicy pop of scent. Add the ground pork and spread it into a single layer so it browns. Let it sit without stirring for 1–2 minutes to get little caramelized bits, then break it up and continue to cook until no pink remains — about 5–7 minutes.
Step 4:
Stir in the mushrooms if using, then add 3 tbsp soy sauce, 1 tbsp oyster sauce, and 1 tbsp brown sugar. Reduce heat to medium and let the mixture bubble gently; watch the sauce glaze the meat and smell the sweet-savory steam. If you like a thicker, glossy sauce, stir in the cornstarch slurry and cook another 30–60 seconds until it clings to the pork. Taste and adjust with salt, pepper, or a splash more soy.
Step 5:
Fry or soft-boil 2–3 eggs to your liking. For runny yolks, fry in a hot nonstick pan with a teaspoon of oil for about 2–3 minutes until whites set but yolks wobble. To assemble: mound rice into bowls, spoon a generous amount of the savory pork over the rice, add pickled cucumbers, scatter sliced scallions, and top with an egg. Drizzle a little sesame oil or chili oil if you want a spicy kick.
Pro Tips
- Use a hot pan and don’t stir too much when the meat hits it — those browned bits give big flavor.
- Make the quick-pickles at the start; they taste better after a few minutes and save time later.
- For extra umami, add a splash of fish sauce (1/2 tsp) with the soy, but don’t go overboard — it’s potent.
- If you make this for meal prep, cook the eggs separately and add fresh when reheating to avoid rubbery protein.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap ground pork for ground turkey or crumbled firm tofu — turkey keeps it lean; tofu makes it vegetarian and soaks up sauce.
- Use tamari instead of soy for gluten-free; reduce salt elsewhere if your tamari tastes strong.
- Replace oyster sauce with hoisin or a spoon of miso paste for a vegetarian umami boost.
- Want dairy-free? This recipe already avoids dairy — use oil in place of butter if a recipe step ever calls for it.
Variations & Tips
- Spicy: Stir 1 tbsp chili crisp into the pork at the end for crunchy heat.
- Kid-friendly: Use slightly less soy and omit chili; add shredded carrots or corn for color and sweetness.
- Vegetarian: Use extra-firm tofu crumbles and mushroom broth for depth.
- Breakfast twist: Swap rice for warm quinoa and add avocado for a creamy lift.
- Creative twist: Toss roasted peanuts and a squeeze of lime on top for a Thai-inspired crunch.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Cook the pork and rice separately and store in airtight containers in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, then fry fresh eggs when serving to keep yolks runny.
- Can I double the recipe?
- Sure thing. If you double, cook the pork in two batches so it browns instead of steams. You may need a wider pan or two skillets.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- Look for browned edges on the meat and glossy sauce coating each piece. No pink should remain in ground pork; it should reach an internal temp of 160°F if you use a thermometer.
- What if I don’t have ingredient X?
- Swap soy for tamari, oyster sauce for hoisin, or mushrooms for extra scallions. If you lack ginger, grate a little lemon zest for brightness in a pinch.
How I Like to Serve It
I serve this bowl straight from the stove on lazy weeknights, with a cold beer or hot jasmine tea. For guests I add a little platter of garnishes — chili oil, sesame seeds, extra scallions — and let people customize. It works for lunchboxes (keep eggs separate) and feels downright celebratory if you make a larger batch for potlucks.
Notes
- Store leftover pork and rice in separate containers for up to 3 days. Reheat on the stove with a splash of water to revive the rice.
- Safe cooking temp for ground pork: 160°F. For chicken use 165°F.
Final Thoughts
Closing: Now go impress someone — or just yourself — with your homemade Ban Fan Simple Rice Bowl. It warms bellies, clears the soul, and takes less time than you’d think.