This stir-fried Chinese sticky rice produces the perfect texture and is bursting with aroma, making for a wonderful one-pan meal.
Glutinous rice cooked in a deliciously savoury sauce with tofu and mushrooms. This is similar to kiam peng, which I grew up eating. 'Kiam Peng' is a Hokkien term that literally translates to ‘salty rice’ (kiam = salty, peng = rice) and despite it being called salty rice, I’d consider the flavour profile of this dish as savoury with a hint of sweetness and umami instead of just salty!Steaming the rice yields whole and really chewy grains since the grains don't cook and soak in its starch. I love the chewy bite of glutinous rice that’s so good with the savoury sauce, tofu, mushrooms, and some mustard greens. I finished it off with some roasted peanuts and chopped scallions for a super satisfying and flavour-packed rice meal.
This stir-fried Chinese sticky rice produces the perfect texture and is bursting with aroma, making for a wonderful one-pan meal.
Savory sticky rice packed with umami flavors like Chinese sausage, dried shrimp, and shiitake mushrooms. A yum cha classic!
Sticky rice with Chinese sausage is a dim sum favorite, and really easy to make at home. You'll be delighted with this authentic Chinese sticky rice recipe!
Nuo mi fan (糯米飯) or "savoury sticky rice" is a rich, flavour-packed, aromatic Chinese rice dish using glutinous rice mixed with mouthwatering ingredients. There are many different variations to making this much-loved dish and this recipe is one I grew up eating and absolutely swear by. This tried and tested recipe is super flavoursome, generous and one worthy of a celebration!
Would you like to learn how to make sticky rice on the stove in a regular pot? It's easy! No need to complicate it with fancy cookware.
Sticky rice tastes sweet and clumps together, making it a popular component of Asian desserts and side dishes. There are
As mentioned before, I'm trying to learn how to cook my favorite childhood meals from my amazing mother. Today, I'll be sharing Mom's Lo Mai Fan (Chinese Sticky Rice). Mom's Lo Mai Fan Per Mom, there are 2 main ways you can cook this. 1.) Toss raw rice into a wok and stir constantly until cooked or 2.) Soak rice overnight prior to cooking. Mom, always looking for ways to simplify things, does it a 3rd (fast and easy) way - cooking the rice in a rice cooker before stir frying it with other ingredients. This may sound obvious, but sticky rice is strangely temperamental. Cooking it on its own usually results in either a goopy mess or partially raw rice. The trick is to mix regular rice along with it to get the perfect level of "doneness." Prep Time: 40 minutes Cook Time: 15 minutes Due to the number of pictures, please see rest of the recipe after the jump. Ingredients: (4 servings) 3 cups sticky rice (we use Mogami sweet rice) 1 cup regular rice Chinese sausage Chinese black mushrooms Cilantro Dried shrimp Green onions Soy sauce Directions: Rice Prep Add both types of rice to your rice cooker and make sure to rinse grains thoroughly with water Cook rice (aka, push the button) Ingredient Prep Add your desired amount of dried shrimp into a small bowl and add just enough water to cover the shrimp. Let sit. Dice your Chinese sausage, mushrooms, cilantro, and green onions. Cooking After your rice is finished cooking, put your wok over medium heat. Add a little bit of oil into your wok and allow it to get hot. Add your sausage and mushrooms. Stir and cook for ~1 minute. Add your rice to the wok and stir. Add a dash of soy sauce and stir. Season to your liking. Add the dried shrimp as well as the water it was soaking in (gives it a little more shrimp flavor) and stir. Lastly, stir in your cilantro and green onions. Turn off heat immediately after stirring to prevent the greens from yellowing. There you go - fast, easy, and tasty :) Enjoy!
Typically this is made with a steamer. If you have a steamer, simply steam the no mi fan with no seasonings, then proceed to cook the sausage / mushrooms with the steamed sticky rice until combined. When I first moved to Boston, I did not have a steamer, but I had a deep and urgent craving for sticky rice. Good news - there is a way to do this. It's a little bit like steaming but without an actual steamer. Also, measurements are approximate - do a taste test to see the saltiness you prefer. I grew up learning how to cook not in measurements, but by feel, so I apologize if it's too rough an estimate! Step by step photos on the blog!
How to make an easy, no-soak, Halal rice cooker Lo Ma Gai or Chinese sticky rice.
This recipe is a shortcut to zongzi (Chinese sticky rice dumpling) flavors without all the work. No need for hours of wrapping and cooking!
Sticky Chicken Rice Bowls are the perfect combination of hearty, nutritious, and irresistibly flavorful. This dish brings together juicy chicken, tender broccoli, and fluffy rice, all tied together with a sticky, sweet, and savory glaze. Finished with a drizzle of spicy mayo and a sprinkle of sesame seeds, it’s a meal that delights both the eyes and the taste buds. Whether you’re cooking for a busy weeknight or meal prepping for the week, this recipe is a surefire hit.
