Chinese Sticky Rice (Lo Mai Fan/糯米饭)
User Reviews
5
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Prep Time
10 mins
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Cook Time
18 mins
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Soak
4 hrs
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Total Time
4 hrs 28 mins
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Servings
4
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Calories
638 kcal
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Course
Main Course
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Cuisine
Chinese
Chinese Sticky Rice (Lo Mai Fan/糯米饭)
Description
Chinese Sticky Rice (Lo Mai Fan) is a savory dish where glutinous rice is soaked overnight for softness and mixed with rehydrated dried shiitake mushrooms, chopped dried shrimp, and diced Chinese sausage. These ingredients are first prepared by soaking and chopping to release flavors and ensure even cooking. The sauce blends light and dark soy sauce, oyster sauce, rice wine, sesame oil, sugar, white pepper, and salt, providing a complex umami base.
The cooking method involves stir-frying garlic, scallion whites, and Chinese sausage until fragrant and translucent, then combining with the cooked rice and sauce to caramelize slightly and impart savory depth. Roasted peanuts are stirred in last to contribute a contrasting crunchy texture. The result is a dense, sticky rice dish richly flavored with the meats and seasonings, showcasing a mix of soft, chewy, and crunchy elements.
This dish can be served as a comforting main or side. Its hearty texture and savory flavor make it filling enough for a lunch or dinner accompaniment, pairing well with lighter vegetable dishes or soups to balance the richness. The inclusion of Chinese sausage provides a touch of sweetness that complements the savory components.
Choosing either long-grain or short-grain glutinous rice is acceptable; soaking times and quality affect final texture. Rehydrating the dried mushrooms and shrimp properly is important to maintain flavor without excess moisture. Using both Chinese sausage and cured pork belly can deepen the flavor profile if available.
Ingredients
Dry ingredients
- 2 cup glutinous rice aka sticky rice, sweet rice (see note 1)
- 6 piece dried shiitake mushrooms
- 2 tablespoon dried shrimp
- 3 link Chinese sausage or Chinese cured pork belly (see note 2
For the sauce
- 1 tablespoon soy sauce light
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- ½ tablespoon Shaoxing rice wine
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- ¼ teaspoon ground white pepper
- ⅛ teaspoon salt
For stir-frying
- 2 tablespoon neutral cooking oil
- 3 clove garlic coarsely minced
- 3 talk scallions finely chopped
- ⅓ cup peanuts roasted
Instructions
Prepare dry ingredients
- Glutinous rice: Soak it in cold water for 6 hours or overnight. Drain well.
- Shiitake mushrooms: Rehydrate them in cold water overnight, or in hot water for 30 minutes until they become soft. Squeeze out water then dice them. Keep the soaking water for later use.
- Dried shrimp: Soak it in hot water for 10 minutes. Coarsely chop them small. Keep the soaking water for later use.
- Chinese sausages: Soak them in hot water for 3 minutes to soften. Quarter each piece lengthways, then dice into small cubes.
Mix the sauce
- In a small bowl, mix light soy sauce, dark soy sauce, oyster sauce, Shaoxing rice wine, sesame oil, sugar, white pepper, and salt. Set aside.
Stir-fry the dish
- Heat oil in a wok, or a large skillet/casserole (preferably with a non-stick coating) over medium-high heat. Add garlic, the white and light green part of the scallions, and Chinese sausages. Sizzle until the aromatics become fragrant and the sausages turn a little translucent.
- Put in shiitake mushroom, dried shrimp. Stir-fry for a minute or so. Then add drained glutinous rice. Toss to coat all the grains with the oil. Pour in the sauce mixture, then stir to evenly distribute.
- Turn the heat to low. Combine the water in which the mushroom and dried shrimp are rehydrated, then pour about ½ cup of it into the rice. Mix well, then cover with a lid. Leave to steam for about 3 minutes, until the liquid has evaporated and the rice appears dry.
- Add another ½ cup of the soaking liquid (use water if not enough). Mix, cover, then let cook for another 3 minutes. Repeat the above procedure one more time.
- Taste the rice to determine if you need to repeat the process again. The grains should be cooked but not overly sticky, with a slight firmness in the middle (think of the al dente texture Italian pasta should have).
- Add roasted peanuts and the remaining scallions. Give everything a quick stir, then dish out.
Notes
- Use either long-grain or short-grain glutinous rice; soak thoroughly to soften.
- Rehydrate dried mushrooms and shrimp fully to enhance flavor without excess water.
- Chinese sausages can be substituted or combined with cured pork belly for variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 638 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 638kcal | 32% |
| Carbohydrates | 86g | 29% |
| Protein | 24g | 48% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 84mg | 28% |
| Sodium | 1912mg | 80% |
| Potassium | 244mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 66mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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