I’ve always made Chinese glutinous rice using the rice cooker method, cos that’s the beauty of using an electric rice cooker – press start and leave it to work its magic. This 15-min Stir fried Sticky Rice (生炒糯米饭) has been on my to-make list for the longest time and I’m so glad I’ve finally gotten round to making it.
This dish is inspired by a recent trip to Taiwan, where I tried one of their classic dish “Oil Rice” aka “油飯 You Fan” for the first time. It was intensely fragrant and QQ (Taiwanese term equivalent to al dente) with every bite. Contrary to its name, it was not oily at all. I’m not sure why it was called oil rice but the combination of the sweet pork belly, shiitake mushrooms, fried onions and soy sauce in the carbo-rich comfort food was just lip-smacking-ly good. The dish resembled very much of the glutinous rice we are familiar with.
Based on my memory, I modified the classic glutinous rice recipe and included some ingredients found in the oil rice. Instead of using the rice cooker, I cooked the entire dish in a medium ceramic pot (a non-stick wok works well too!) in 15 mins flat. Guess which dish is also making to this year’s reunion dinner table?
1 cup long grain glutinous rice – wash and soak in water for 1 hour
¾ cup water (I used a combination of the mushroom and dried shrimp water)
3 – 4 dried Chinese/Japanese mushrooms – soak in water for 1 hour
2 tbsp dried shrimp – soak in water for 1 hour
½ piece Chinese sausage – diced
50 g pork belly / shoulder – sliced and marinate with 1 tsp soy sauce
2 – 3 tbsp fried shallots
Some toasted sesame oil
1 tsp soy sauce
1 tsp sugar
1 tsp rice wine
Dash of white pepper
1 tbsp soy sauce
2 tsp dark soy sauce
1 tsp sugar
½ tsp salt
Few dashes of white pepper
Pinch of five spice powder (optional)
Green onions & coriander
Serves 2 – 3
Drain the rice and set aside.
In a medium pot or pan, add in 1 tbsp cooking oil and sauté the sliced pork for 1 min. Remove and set aside.
To the same pot, add in the dried shrimp, mushroom, Chinese sausage and sauté until fragrant. Add in seasoning A and cook for another min. Remove and set aside.
Add in 1 tbsp cooking oil and pour in the rice. Stir fry it a 2 mins, until it becomes semi-sticky. Add in seasoning B and mix well.
Pour in water and toss it evenly. Add in the rest of the cooked ingredients and cover. Bring to boil and turn down heat. Simmer for 8 – 10 mins.
Remove cover and give it a taste. It should be done. If not, add in ¼ cup water and cook for another 5 mins.
Add in fried shallots, drizzle some toasted sesame oil and give it a final toss.
Serve warm. You could garnish with roasted peanuts, chopped green onions and coriander.