There are many who consider noodle dishes as mere snacks and can only be satisfied with a serving or two or rice. For that reason I decided to make a popular rice dish when my friend R, a rice lover came for a quick lunch a while back.
Most "cook to order" Cantonese food stalls in Malaysia offer wui fan together with the likes of wat dan hor, Cantonese fried yuen yong and fried rice. Often directly translated from Chinese 燴飯 (wui fan - Cantonese, Hui Fan - Mandarin) as braised rice which doesn't really make too much sense.... well let's see if I can explain it better. 燴 (wui/hui) is one of the many braising techniques used in Chinese cooking where two or more ingredients (ie meat, seafood, mushrooms, vegetables) are braised (for a short time) in a pale sauce that does not contain any strongly colour seasonings so the natural colour of the ingredients can be emphasized, therefore 燴飯 can simply be described as steamed rice topped with the for mentioned pale, "quick braised" sauce".
Not only this is a very simple dish to prepare, it is also a wonderful way of turning the bits and pieces in your fridge into something very delicious.
P.S Please check out silken tofu braised in chicken and mushroom sauce 香菇雞粒燴滑豆腐which also involved the same technique.