Fried sticky rice is one of my favorites from my grandma. She always makes it on the day when winter begins (立冬). There’s a saying in Chinese that this day is more important than the Chinese New Year (冬大過年), so that’s the dinner family gathers and enjoy a good meal together. Since that day is usually cold (in the past before climate change), that’s the best night to eat stir-fried sticky rice!
Stir fry sticky rice (some people also call it glutinous rice) is something people usually like to eat on a cold winter day. The common ingredients to put in the fried rice are Chinese mushrooms, Chinese sausages, Chinese cured pork belly, some dried seafood like dried scallops and dried shrimps. You don’t necessarily put all these in, but make sure you put a few, that gives all the flavors to the fried rice. So people also like to have some crunchy peanut on top, but I don’t like it so much, so I skip that in my version.
There are easier shortcuts to make this sticky rice. Some people like to put all the ingredients in a rice cooker and let it cook, it saves a lot of time and effort. But I like the way how my grandma makes it, which is stir-frying from the rice is raw until it is cooked. It will take around 25mins to keep stir-frying. But the effort is totally worth it, it is full of flavors.
One tip is even though sticky rice keeps you warm during the cold winter, don’t eat too much and too quickly as it can become a burden for your stomach. Give this a try and it is such a nice winter dish!
Fried Sticky Rice (also known as Stir-fried Glutinous Rice)
Ingredients
- 150 g Sticky Rice Glutinous rice
- 1 Chinese sausage
- 3 Chinese mushrooms
- 1 Egg
- Dried Scallops
- Green Onions
- Dried shrimps optional (we didn't use it in this recipe)
- Chinese cured pork belly optional (we didn't use it in this recipe)
- Crunchy peanut optional (we didn't use it in this recipe)
Seasoning
- 1 tbsp Light soy sauce
- ½ tbsp Dark soy sauce
- ½ tbsp Oyster sauce
- ¼ tsp Sugar
Instructions
Prepare the ingredients the night before
- Soak the sticky rice, Chinese mushrooms, and dried scallops separately in water the night before, leave it in the fridge.
Prepare the ingredients
- Take the dried scallops from the water, keep the water for later use. Shred the dried scallops.
- Squeeze the water from the Chinese mushrooms, keep the water for later use. Cut the mushrooms into small pieces.
- Cut the Chinese sausages into small pieces.
- Cut the green onion into small slices.
- Briefly stir and wash the sticky rice. Drain the water.
- Beat an egg. Cook in a saucepan/wok to make a thin sheet of cooked egg. When it's cooled, cut into thin slices.
Stir-fry sticky rice
- In a wok or saucepan, start by cooking the Chinese sausage (also Chinese cured pork belly if you are using), until the oil from the sausage gets out.
- Then add Chinese mushrooms and dried scallops (also dried shrimps if you are using them). Cook for 5 minutes, and take out a spoon of the ingredients, and leave the rest continue to cook with the rice.
- Add the sticky rice to the wok/saucepan. Stir fry until the rice gets a bit dry. Then add a ladle of the water from the soaked dried scallops. Keep stir-frying it until it gets dry again, then add another ladle of water. When you used up the water from the scallops, use the Chinese mushroom ones. Keep repeating it for around 20-25mins until the sticky rice is well-cooked.
- Mix the seasoning and add it to the fried rice. Stir fry until it is mixed.
Add toppings and served
- On top of the fried rice, add some eggs, the Chinese mushrooms, dried scallops, and Chinese sausages that took out before, some green onions (and crunchy peanut if you are using). Then the rice is ready to serve!