Steamed Fried Rice ala Dimsum Break!!! (ala Dimsum Break and Harbour City)

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The Steam Fried Rice of Cebu is fried rice topped with shrimp and pork, and steamed in a rice cooker with its secret sauce. This was an original creation of Mr. Henry Uytengsu of Ding Qua Qua Dimsum House in Cebu, which pionereed the all-day dimsum dining in 1969.

After Ding Qua Qua (1 branch) which offers a signature dimsum buffet, Mr. Uytengsu’s group created Harbour City Dimsum House (3 branches) which featured the traditional dimsum carts wheeled to the customers’ table-sides. They then created the mall-based Dimsum Break outlet (13 banches) to originally address the dining needs of the mall’s late night foodies from the bowling alleys and cinemas.

True enough, the name “Dimsum Break” was inspired by taking breaks to eat dimsum during a bowling session. It is considered the Philippines’ version of Panda Express.”

(3-4 Servings)


For Pork & Shrimp Stew:

  • 400 gm Pork (I used pork belly, you can use Collar Butt too for good lean meat plus some fat)
  • 100 gm Shrimp (Devein,Shell)
  • 3 cups water
  • 2 tbsp frozen peas
  • 1 tbsp of minced garlic
  • 1 tbsp of cornstarch
  • 1/2 tbsp of fried shallots

For marinate:

  • 1 tbsp Chinese cooking wine/Hua Diao Wine (花雕酒)
  • 1 tsp oyster sauce
  • 2 tsp cornstarch
  • 1/2 tsp sesame oil
  • 1/2 tsp salt
  • 1 pinch of black or white pepper powder


  • 1.5 tbsp Light Soy Sauce or to taste
  • 2 tsp of dark soy sauce or 1 tsp of sugar

For Garlic Fried Rice:

  • 3 cups of Cooled Jasmine rice
  • 1 tbsp minced garlic
  • 1 tbsp of light soy sauce
  • 1 tsp of oyster sauce
  • few drops of sesame oil
  1. Cubed pork into 2 cm x 2 cm cubes, mix with all ingredients listed under for marination and marinates the pork for at least 20 minutes.
  2. In a cooking pot, add 1 tsp oil and stir in shallot and garlic, stir until fragrant, then add the pork pieces, fried until browned. Add 3 cups of water and add soy sauce and sugar/dark soy sauce, cover with lid and bring to boil at high for 5 minutes, turn to medium and continue cooking for another 45 minutes or until pork become tender.
  3. Meanwhile shell, devein the shrimps and cut into 2 cm in length. Mix 1 tbsp of cornstarch with 3 tbsp of water, set aside.
  4. When the pork become tender and the water reduced to half, bring the heat up to rolling boil, add the shrimp and quickly followed by frozen peas, when the shrimp changes color, quickly stir in the corn starch. Once the gravy thickened, It is done.
  5. When the pork was simmering away, prepare garlic fried rice, in a heated wok, add 2 tbsp of oil, stir in minced garlic and stir until fragrant, add the cooled rice and break the rice with a spatula, keep stirring at high heat until rice loosen.
  6. Season with soy sauce and oyster sauce, continue stirring until the rice is fluffy and well done, add a few drops of sesame oil before switching off the stove.
    Note: It is important not to over season the rice, as you don’t want the taste of rice over powered the stew, over season may make this dish too salty also.
  7. To serve the rice, simply place fried rice in a 3-4 bowls and portion pork and shrimp stew equally on the rice. You can steam this dish on a steamer for 10 minutes to mimic the effect of a steamed dish like what they do in dimsum break.

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