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Chinese Stir-Fried Glutinous Rice 生炒糯米饭 (Mom's Recipe)

Monday, October 31, 2011 | Labels: , , , |

Fried glutinous rice is one of my favourite indulgences - glutinous rice or also known as sticky rice is almost glue-like in texture when cooked and when raw, the grains are almost fully opaque instead of other rice varieties which are typically slightly translucent.  Glutinous rice is not a 'daily rice' if you will, but is used deliciously in many popular dishes like today's fried rice dish or made into Chinese rice dumplings (zhongzhi).  Due to the gluey and sticky consistency, this rice is usually not served on its' own unlike the usual white or brown rice you see at most Chinese meals.  Frying glutinous rice is also different from the usual fried rice dishes where the rice grains are already cooked before you fry them but for glutinous rice, you use raw grains that have been soaked and actually add water as you stir-fry them for the rice to be fully cooked.


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I am featuring my mom's simple recipe for today and she usually just adds Chinese waxed sausage, dried shrimp and some green onion slices.  Other popular additions include shitake mushroom slices, peanuts and dried scallops.  For this, I actually recommend using a non-stick flat-based pan (really!) as it is important for you to be able to 'lay' the rice in one layer after you add water each time for equal cooking between the grains.  The sausage slices should be sauteed until lightly browned and removed before you start cooking the rice.  Stir-fried glutinous rice is also a classic dim sum favourite and you may recall seeing glutinous rice on those dim sum carts.  Anyhow, I hope you give this a try sometime soon and admittedly, I myself was amazed and delighted at how easy it was to recreate this classic Chinese favourite at home.

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Serves 2

Ingredients:

1 cup glutinous rice, soaked for at least 6 hours 
2 Chinese waxed sausage (lap cheong), diced or sliced thinly
1/3 cup dried shrimp, rinsed and chopped
2 stalks green onions, sliced (use the white parts for cooking and green parts for garnish)
3 tbsps cooking oil

Seasoning: (do a taste test and add more soy if needed)

1 tbsp light soy sauce
3 tbsps water

10 tbsps water (to be added gradually and to be added as needed)

Method:

Firstly, drain the soaked rice well.  Heat up a pan and once hot, add about 1 tbsp oil and add the waxed sausage slices and fry them until lightly browned.

Remove from pan and set aside.

Rinse the pan quickly and wipe dry.  Heat pan again and add the other 2 tablespoons of oil.  Add in the glutinous rice.  Stir around to coat the rice well with the oil.  Add in dried shrimp, white parts of green onions and waxed sausage slices.  Add seasoning.  Press the rice into a flattish layer in the pan.  

Add about 3 tbsps of water.  Wait until the rice absorbs all the liquid.  Add another 3 tbsps of water and press into a flattish layer again.  Allow rice to absorb all the liquid.  Take a grain of rice and taste it for doneness - if done, the rice should not be hard at all.  Add the 3 tbsps of water again if needed and until and allow the rice to absorb liquid.  Eat another grain of rice to make sure it is soft and fully cooked.  Do another taste test and also add more soy if required.  Serve hot.  Garnish with some of the green onion slices if you wish.

Note that I only had to add water twice and my rice was cooked.  The amount of time which you soak the glutinous rice also makes a difference of course.

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33 comments:

Littlecornerofmine said...

Looks scrumptious!  I tried this back at the Dim Sum restaurant in M'sia and really liked it.  I don't have a non-stick saute pan, I wonder if it would stick if I use stainless saute pan?

Lyndsey said...

I had to check this out especially since it is your mom's recipe. I have some glutinous rice I would love to use up and this sounds perfect! I am excited to try making it. I have a flat pan that is used for tortillas with a tiny edge...maybe a half inch. I hope that will work here. Thanks for sharing your mom's recipe! It sure looks good.

Smoky Wok (Tastes of Home) said...

Hey Lyndsey, thanks! Hmm, a flat pan sounds good, the half inch may make things a little difficult while stir-frying but if it's large enough for the rice to 'lay' flatly, I think it will work...I guess you'll just have to stir-fry 'gentler' so that the ingredients don't fall out :) Hope you like this easy homey recipe!

Cookinggallery said...

Love this simple version of sticky rice!! I always order sticky rice everytime I eat out at a yum cha restaurant :).

Jeannie said...

My family love glutinous rice, bookmarking this for future cooking:D Thanks for sharing your mom's recipe!

noobcook said...

I like nuo mi fan too, your mum's recipe looks fantastic.

Smoky Wok (Tastes of Home) said...

Thanks Jeannie! :D Hope you'll like this simple recipe!

Smoky Wok (Tastes of Home) said...

Thanks girl!

Gerlinde Scharinger said...

This looks delicious.. can't wait to give it a try!

pigpigscorner said...

I saw this dish on TV and thought I'd try it. Thanks for the recipe!

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Quay Po Cooks said...

Wow, got to try this. I love all "MOM's recipes" They are usually awesome!

Smallkucing said...

ooo...very good recipe.

Ann@Anncoo Journal said...

Jen, I love 糯米饭,my grandma used to cook this very often we I was a little girl.

Smoky Wok (Tastes of Home) said...

Thanks!

Smoky Wok (Tastes of Home) said...

Oh really? Hope you like!

Smoky Wok (Tastes of Home) said...

thanks! :)

Smoky Wok (Tastes of Home) said...

thanks!

Smoky Wok (Tastes of Home) said...

Ann, I'm glad this brings back nice memories for you :)

TastyGalaxy.com said...

Thank you for sharing this recipe! I have always wondered about cooking glutinous rice, so thank you for sharing the cooking technique!

tigerfish said...

I am also a fan of 糯米饭! I had quite a bit in my visit to S'pore recently.

Fern said...

Yum... I love this dish! This looks very tasty! Will definitely try this!

Indonesia Eats said...

Ohh yum! Thanks for posting your mom's recipe.  Another way to use the sticky rice :)

Smoky Wok (Tastes of Home) said...

You're welcome!

Smoky Wok (Tastes of Home) said...

Thanks Fern! Hope you like!

Smoky Wok (Tastes of Home) said...

You're welcome! it is definitely quite simple :)

beyondkimchee said...

We have similar kind in Korea using glutenous rice. Instead of using sausage we use chess nuts, pine nuts, dried dates, with hint of sesame oil, and steam altogether. The aroma is so good. Your rice reminded me of that dish. Thanks for sharing, Jen!

Lou said...

I made the sticky rice for dinner last night and it was delicious! Now I don't have to wait until dim sum time :-) I discovered your site several months ago and every single dish that I've tried to duplicate has turned out great. Thanks so much for sharing your wonderful recipes!

Smoky Wok (Tastes of Home) said...

Hi Lou, I'm glad you like it (my mom is delighted too!) :D I appreciate your feedback and do let me know if you have any questions or just stop by to say 'Hi'!

Hyosun Ro said...

I like the sticky and gooey texture of glutinous rice but have never made fried rice with it. It sounds really good. I am going to try it. Thanks!

Smoky Wok (Tastes of Home) said...

Hyosun, hope you'll like, this is a classic Chinese style of cooking glutinous rice :)

Kavis(My Cookingdom) said...

One of my favorite childhood dish..Seriously delicious and made me drooling..I can't wait to try...and thank you for the recipe Jen..

Smoky Wok (Tastes of Home) said...

You're welcome Kavis! Do let me know if you like the results :)

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