Chinese Sticky Rice (Lo Mai Fan/糯米饭)

5 from 8 votes

This stir-fried Chinese sticky rice produces the perfect texture and is bursting with aroma, making for a wonderful one-pan meal.

Prep Time10

Cook Time18

Soak4

Total Time4 28

Course: Main Course

Cuisine: Chinese

Servings:

Calories: 638kcal

Author: Wei Guo

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.

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.

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.

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.