Egg Gravy Rice (Nasi Siram Telur or Simple Mui Fan)

There’s something ridiculously comforting about rice drenched in a silky egg gravy. This Eggy Gravy Rice, or Nasi Siram Telur, is one of those quick meals that feels like proper comfort food without needing much effort at all.

I came back from travelling recently and found my fridge… empty. So this is what I turned to! It’s quick, uses mostly pantry staples, doesn’t need much prep, and somehow always hits the spot. If you’re craving comfort food but don’t really have many ingredients lying around, this is exactly the kind of recipe you want to make.

The best part? It takes less than 20 minutes from start to finish, including prep.

I’m adding diced chicken here mostly to bump up the protein, but honestly, most times I make this dish, I only used eggs because I forgot to defrost anything else — and it was still so delicious. The silky egg gravy alone with hot rice was already comforting enough.

This version is savoury, glossy, slightly sweet, and packed with fluffy ribbons of egg that make the gravy extra rich and satisfying.

Key Ingredients

• Eggs: The eggs are the star here. Slowly streaming them into the simmering gravy creates silky ribbons throughout the sauce, giving the dish its signature comforting texture.

• Aromatics: I used onions and garlic here, which are basic aromatics. Sometimes I’ve only used minced garlic that I’ve prepped beforehand!

• Oyster Sauce + Fish Sauce: This combination creates a deeply savoury, umami-packed gravy very quickly without needing stock or long simmering times.

• Kicap Manis / Dark Sweet Soy Sauce: Kicap Manis gives the gravy its rich dark colour and subtle sweetness. It balances the savoury sauces beautifully while adding depth to the dish.

• Diced or Minced Chicken: The minced or diced meat cooks quickly and makes the dish feel heartier and more filling. You can also use minced beef which would make it taste richer.

• Chilli Oil: This dish is essential not spicy… but I LOVE a final drizzle of chilli oil for some spice.

1. Prepare Ingredients

• Crack the eggs into a bowl and whisk lightly. Set aside.

• Prepare the sauce: in a bowl, combine: water, oyster sauce, fish sauce,kicap manis, sesame oil, white pepper, cornstarch

• Mix until fully combined and the cornstarch is dissolved. Set aside.

2. Sauté the Aromatics

• Heat a wok or pan over medium-high heat with oil.

• Add onions and garlic.

• Cook until fragrant and softened.

3. Cook the Meat

• Add the diced or minced chicken.

• Cook until fully cooked through and lightly browned.

• If excess liquid releases from the meat, continue cooking until mostly evaporated.

4. Make the Gravy

• Give the sauce mixture another quick stir, then pour into the pan.

• Bring to a gentle simmer and cook for 1–2 minutes until glossy and slightly thickened.

• The gravy should still remain pourable.

5. Add the Eggs

• Lower the heat to medium-low.

• Slowly drizzle the whisked eggs into the simmering gravy while gently stirring the gravy in a circular motion.

• The eggs should form silky ribbons throughout the sauce.

6. Finish the Dish

• Add sliced spring onions/scallions and sliced red chilli, if using.

• Stir gently once or twice, then turn off the heat.

7. Serve

• Scoop hot rice into serving bowls.

• Pour the eggy gravy generously over the rice.

• Garnish with extra spring onions/scallions and chilli oil to taste. Enjoy!

How to Serve

Eggy Gravy Rice is best served piping hot over freshly steamed rice.

Top with:

• extra scallions

• chilli oil

• crispy fried shallots

• sliced fresh chillies

For a fuller meal, serve alongside simple vegetables like stir-fried bok choy or cucumber slices for freshness.

How to Level Up Your Eggy Gravy Rice

One of the best things about this Eggy Gravy Rice is how easy it is to customise. The base version is intentionally simple and pantry-friendly, but once you’ve made it once, there are so many ways to turn it into an even heartier meal.

Add Fried Egg Tofu

Egg Tofu is probably one of my favourite additions to this dish.

Lightly pan-fry sliced egg tofu until golden before adding it into the gravy right at the end. The crispy exterior with the soft silky centre works so well with the eggy sauce.

If you want something that tastes closer to a restaurant-style egg gravy dish, this is the upgrade.

Add Vegetables

This dish works really well with:

• mushrooms

• baby corn

• carrots

• napa cabbage

• bok choy

Harder vegetables like carrots should be added earlier so they have time to soften, while leafy greens can be stirred in at the end.

Make it More Filling

You can bulk it up further by adding other proteins like:

• prawns

• squid

• fish cakes

• crab sticks

• sausages

• bakso or meatballs

This is also a great “whatever’s in the fridge” kind of meal.

Storing and Reheating

Storage

• Store leftover gravy in an airtight container in the fridge for up to 2 days.

• For best texture, store the rice separately.

Reheating

• Reheat gently over low heat with a splash of water to loosen the gravy.

• Avoid boiling aggressively as the eggs can become rubbery if overheated.