Chinese Sticky Rice (Lo Mai Fan/糯米饭)
This stir-fried Chinese sticky rice produces the perfect texture and is bursting with aroma, making for a wonderful one-pan meal.
Servings: 4
Ingredients
Dry ingredients
- 2 cup glutinous rice aka sticky rice, sweet rice (see note 1)
- 6 piece dried shiitake mushrooms
- 2 tablespoon dried shrimp
- 3 link Chinese sausages or Chinese cured pork belly (see note 2)
For the sauce
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- ½ tablespoon Shaoxing rice wine
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- ¼ teaspoon ground white pepper
- ⅛ teaspoon salt
For stir-frying
- 2 tablespoon neutral cooking oil
- 3 clove garlic coarsely minced
- 3 stalk scallions finely chopped
- ⅓ cup roasted peanuts
Instructions
Prepare dry ingredients
- Glutinous rice: Soak it in cold water for 6 hours or overnight. Drain well.
- Shiitake mushrooms: Rehydrate them in cold water overnight, or in hot water for 30 minutes until they become soft. Squeeze out water then dice them. Keep the soaking water for later use.
- Dried shrimp: Soak it in hot water for 10 minutes. Coarsely chop them small. Keep the soaking water for later use.
- Chinese sausages: Soak them in hot water for 3 minutes to soften. Quarter each piece lengthways, then dice into small cubes.
Mix the sauce
- In a small bowl, mix light soy sauce, dark soy sauce, oyster sauce, Shaoxing rice wine, sesame oil, sugar, white pepper, and salt. Set aside.
Stir-fry the dish
- Heat oil in a wok, or a large skillet/casserole (preferably with a non-stick coating) over medium-high heat. Add garlic, the white and light green part of the scallions, and Chinese sausages. Sizzle until the aromatics become fragrant and the sausages turn a little translucent.
- Put in shiitake mushroom, dried shrimp. Stir-fry for a minute or so. Then add drained glutinous rice. Toss to coat all the grains with the oil. Pour in the sauce mixture, then stir to evenly distribute.
- Turn the heat to low. Combine the water in which the mushroom and dried shrimp are rehydrated, then pour about ½ cup of it into the rice. Mix well, then cover with a lid. Leave to steam for about 3 minutes, until the liquid has evaporated and the rice appears dry.
- Add another ½ cup of the soaking liquid (use water if not enough). Mix, cover, then let cook for another 3 minutes. Repeat the above procedure one more time.
- Taste the rice to determine if you need to repeat the process again. The grains should be cooked but not overly sticky, with a slight firmness in the middle (think of the al dente texture Italian pasta should have).
- Add roasted peanuts and the remaining scallions. Give everything a quick stir, then dish out.
Video
Notes
1. You may use both long-grain and short-grain glutinous rice.
2. If available, you can use both Chinese sausages and Chinese cured pork belly.
Nutrition
Serving: 1serving | Calories: 638kcal | Carbohydrates: 86g | Protein: 24g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 84mg | Sodium: 1912mg | Potassium: 244mg | Fiber: 4g | Sugar: 5g | Vitamin A: 90IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 3mg
