Lor Mai Fan

Chara Teh


Lor mai fan, sometimes called the 8 Treasures Rice, is a Chinese glutinous rice dish, usually found at dim sum places. We make a more classy version at home and it is as much of a treat for us kids as it is for our parents! I used to help my mum prepare this when I was back home.

There is much preparation needed, but it is all worth it when the smell wafts through the kitchen and then a plate of hot lor mai fan is placed in front of you...and then there is no more.


★★★★★ 1 vote

1 Hr 30 Min
1 Hr


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500 g
glutinous rice, washed
2 strips
pork belly
chinese sausages (lap cheong), sliced thin
shitake mushrooms
1 handful
dried shrimp
shallots, finely sliced
1 stalk
spring onions


3 Tbsp
sesame oil
3 Tbsp
oyster sauce
2 tsp
3 Tbsp
soy sauce, light
1 Tbsp
chinese five spice powder


1 tsp
sesame oil
1 dash(es)
ground white pepper
3 tsp
oyster sauce
1 pinch
2 tsp
soy sauce, light
2 tsp
chinese five spice powder

How to Make Lor Mai Fan


  • 1Pre-soak the rice for at least 6 hours.
  • 2Cut the pork belly into 2cm widths, marinate and allow to rest for 1 hour before using.
  • 3Pre-soak the mushrooms in hot water and then roughly chop them up. Slice the chinese sausage thin and pre-fry in a hot pan till the fragrance is released, about 2 minutes or so. Set aside.
  • 4Pre-soak the dried shrimp for half an hour and stir fry for 5-10 minutes on high heat then remove from pan. Brown the finely sliced shallots in a bit of vegetable oil and set aside.
  • 5Chop up spring onions and reserve for garnishing.
  • 6In a hot wok, stir fry the drained glutinous rice along with the seasoning for about 20 minutes. This will help to infuse heat into the grains so the rice cooks faster.
  • 7Add in the rest of the ingredients and mix well.
  • 8Transfer everything to a steamer and cook over simmering heat for an hour.
  • 9If using a wok for steaming, check the water level and top it up with hot water when it gets low so it does not dry up.
  • 10Give the rice a stir every so often. This is optional but highly recommended, to ensure even cooking and to give the rice better texture.
  • 11Once cooked, plate and garnish with the spring onions.

Printable Recipe Card

About Lor Mai Fan

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Asian

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