Shanghai Breakfast Rice Roll (Ci Fan)

Ci Fan

Ci Fan or “粢饭” is a Chinese breakfast burrito in a sense. In Asia, this is a grab-and-go easy breakfast dish that is both hearty and filling. The “sticky” rice is a sweet glutinous rice, and the stuffings are interchangeable.


  • 2 cups of Glutinous rice
  • 1 Chinese donut
  • 10 tbsp of Shredded pork floss (5 tbsp per roll)
  • 4 tbsps of Preserved cabbage (optional)
  • 1 Cooking Cloth


  1. Pre-soak glutinous rice with water for 8-10 hours. This will help rice cook faster.
  2. Line steamer with a damp cooking cloth. In a steamer, steam glutinous rice until rice for 15 minutes. After 15 minutes, flip rice over and add 1 cup of water to the steamer. In an oven, bake Chinese donut in 350 degrees for a few minutes until it is warm.
  3. Once rice is done, lay a sushi roller on the table. Place saran wrap on the mat. Scoop rice and lay rice evenly on saran wrap. Leave one inch with no rice on top and bottom.
  4. Spread pork floss evenly on top of rice. Add preserved cabbage as an option to the pork floss. Add the donut to the middle of the roll. Wrap ci fan and press nice and tight until the rice meets end to end. Use saran wrap to keep the shape of ci fan roll.
  5. Serve right away or serve the next day. Keep ci fan at room temperature, refrigerating the ci fan will make the rice hard and not good to eat.

Keywords: Shanghai Sticky Rice