Chinese Stir-Fried Sticky Rice (Savory Glutinous Rice)
Servings: 6 servings as a side dish
Calories: 284kcal
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Ingredients
- 300 g white glutinous rice sweet rice/sticky rice
- 25 g dried shiitake mushroom soaked in warm water
- 25 g dried shrimp soaked in warm water
- 2 links Chinese sausage diced
- 2 Tbsp oil divided
- 2 eggs
- 1 cup liquid for cooking the rice, plus more as needed
Seasonings:
- 1 Tbsp oyster sauce
- 1 tsp dark soy sauce
- 1 Tbsp soy sauce plus more to taste
- ¼ tsp freshly ground black pepper
Garnishes: (optional)
- 2 stalks scallions finely chopped
- Crispy fried shallots / bawang goreng
- Toasted white sesame seeds
Instructions
Things to prepare before you start cooking:
- Soak the rice in room-temperature water for at least 3 hours. Soak the dried shrimp and mushrooms separately in warm water until they are soft.
- Then discard the soaking water and rinse the rice
- Save the soaking liquid for both.
- Dice the mushrooms and dried shrimp, and Chinese sausages into tiny pieces
- Combine the seasonings in a bowl and set aside
Make a thin omelette:
- Beat the eggs with a fork until loose. Preheat a large non-stick pan with 1/2 tsp of oil. Add the beaten egg and swirl the pan to let the eggs cover the base. Let it stand for about 5 seconds and then gently flip over and cook for another few seconds. Remove from the pan and cut into thin strips
Cooking the rice:
- To the same pan, add the diced Chinese sausage and cook over medium heat for about 2-3 minutes until they are fragrant and release a bit of oil
- Add the rest of the oil and add the mushrooms and dried shrimp and saute until they are really aromatic, about 3 minutes
- Turn the heat to low. Add the pre-soaked glutinous rice and stir to combine everything.
- Drizzle in about 3 Tbsp of the liquid you reserved earlier and continue to stir. The idea is to slowly let the rice absorb the liquid so it won't clump and turn sticky
- Then drizzle the next 2-3 Tbsp of liquid again and continue to stir. Only add liquid after the rice has absorbed it. I use a total of 1 cup and about 2 Tbsp of liquid to cook the rice
- Try some of the rice grains. If it's still crunchy and too hard, add a few more tablespoons of liquid and continue to stir fry. You can see that the rice grains are fluffy and mostly separated when you add liquid gradually
- The rice should be soft but with a chewy texture. When it's done cooking, add the seasonings and the omelette pieces you made earlier. Stir to combine everything. Have a taste and adjust seasonings to your taste preference
To serve:
- Garnish with some chopped green onions, toasted sesame seeds, and/or fried shallots. Serve warm
How to store:
- Leftovers can be kept in an air-tight container and refrigerate for 3-4 days
How to reheat:
- It can be reheated using a moist heat like a steamer until it's heated through
- It can also be reheated on the stove. Simply transfer to a non-stick pan and add a bit of water if necessary and stir fry again until they are heated through
- If you want to reheat in a microwave,cover with a damp paper towel and reheat for one minute and then check if it's warm enough and add a few more seconds if necessary
Nutrition
Calories: 284kcal | Carbohydrates: 46g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 102mg | Sodium: 534mg | Potassium: 145mg | Fiber: 2g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg
