Comments on: Chinese Sticky Rice (Lo Mai Fan/糯米饭)

By: Wei Guo

Wei Guo — Sun, 23 Mar 2025 09:33:42 +0000

In reply to Kathrin Davis. That's wonderful to hear! I make this dish very often and it's always a crowd-pleaser.

By: Kathrin Davis

Kathrin Davis — Fri, 21 Mar 2025 00:14:31 +0000

Excellent and easy to make.

By: Wei Guo

Wei Guo — Thu, 13 Mar 2025 06:35:10 +0000

In reply to Valarie. That sounds like an incredible meal, Valarie! Great adjustments, and adding broccoli was a nice touch. Glad you enjoyed it!

By: Valarie

Valarie — Sun, 09 Mar 2025 23:39:25 +0000

I am in love with Chinese sausage! So much flavor. I made the Chinese Sticky Rice last night, with your Char Siu BBQ ribs, and they were both delicious. I only used half the Oyster sauce and skipped the salt. It took quite a while to cook the rice, as my electric stove was not that hot (I miss my gas stove).
Next time, I will put a bit more water over the dried shrimp, as I ran out and had to add 1/2 cup of water in the end. I added some broccoli to the rack for the last 10 minutes of cooking to round out the meal.

We moaned through our dinner! Thank you.

By: Wei Guo

Wei Guo — Wed, 05 Feb 2025 06:23:19 +0000

In reply to Karen Ortega. Thank you so much for your kind words, Karen! I'm so happy you gave the recipe a try and that it brought back memories of your mom’s sticky rice. Enjoy your cooking, and I hope you love the other dishes just as much!

By: Karen Ortega

Karen Ortega — Mon, 03 Feb 2025 06:00:06 +0000

This recipe is so easy and delicious. Just about every recipe I found had you steam the rice prior to stir frying so I was doubtful about your recipe. I was so happy that I trusted you and made it straight in the pan without steaming for the usual 40 minutes. This is very reminiscent of my mom’s sticky rice. I will be making this often now that I have your foolproof method and all of my dried ingredients. Thank you for sharing your recipe and I’ll be trying your other dishes too.

By: Wei Guo

Wei Guo — Thu, 02 Jan 2025 10:15:18 +0000

In reply to Quyenle tran. Thank you so much for trying my recipe and leaving your feedback!

By: Quyenle tran

Quyenle tran — Sun, 29 Dec 2024 13:31:21 +0000

Very good