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


  • 500 g
    glutinous rice, washed
  • 2 strips
    pork belly
  • 2
    chinese sausages (lap cheong), sliced thin
  • 4
    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


  1. Pre-soak the rice for at least 6 hours.
  2. Cut the pork belly into 2cm widths, marinate and allow to rest for 1 hour before using.
  3. Pre-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.
  4. Pre-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.
  5. Chop up spring onions and reserve for garnishing.
  6. In 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.
  7. Add in the rest of the ingredients and mix well.
  8. Transfer everything to a steamer and cook over simmering heat for an hour.
  9. If 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.
  10. Give the rice a stir every so often. This is optional but highly recommended, to ensure even cooking and to give the rice better texture.
  11. Once 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

Show 5 Comments & Reviews