Why You’ll Love This Recipe
This recipe is rich, flavorful, and incredibly satisfying. The sticky rice soaks up the savory sauces and seasonings, making every bite deeply flavorful. It’s a great make-ahead dish that’s perfect for family meals or festive occasions. With simple techniques and pantry-friendly Asian ingredients, you can enjoy authentic flavors right at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
glutinous rice (also called sweet rice)
Chinese sausage (lap cheong), sliced
shiitake mushrooms (dried or fresh), chopped
dried shrimp (optional)
scallions, chopped
garlic, minced
soy sauce
dark soy sauce
oyster sauce
sesame oil
white pepper
water or chicken broth
vegetable oil
Directions
- Rinse glutinous rice thoroughly and soak in water for at least 4 hours or overnight. Drain before cooking.
- Soak dried mushrooms and dried shrimp (if using) in warm water for about 30 minutes. Chop the mushrooms and set aside.
- In a large skillet or wok, heat a bit of oil and sauté garlic until fragrant. Add Chinese sausage, mushrooms, and shrimp. Stir-fry for 2–3 minutes.
- Add the drained sticky rice and stir to combine. Pour in soy sauce, dark soy sauce, oyster sauce, sesame oil, white pepper, and a splash of water or broth.
- Stir continuously, cooking the rice mixture on medium heat until the liquid is mostly absorbed and the rice begins to soften.
- Transfer to a steamer and steam for about 30–40 minutes, or until the rice is fully tender and sticky.
- Fluff with a fork or spatula, garnish with chopped scallions, and serve hot.
Servings and timing
Serves: 4
Prep Time: 15 minutes (plus soaking time)
Cook Time: 40 minutes
Total Time: 55 minutes (excluding soaking)
Variations
- Lo Mai Gai Style: Wrap portions in lotus leaves before steaming for traditional dim sum flavor.
- Vegetarian: Skip sausage and shrimp and use tofu, edamame, or extra mushrooms.
- Spicy Version: Add chili oil or chopped fresh chilies for heat.
- Nuts/Seeds: Add roasted peanuts or sesame seeds for extra crunch.
- Egg Topping: Serve with a fried or steamed egg on top for richness.
Storage/Reheating
Store leftover sticky rice in an airtight container in the fridge for up to 3 days. Reheat by steaming or microwaving with a damp paper towel or splash of water to restore moisture. It can also be frozen for up to 1 month—thaw before reheating.
FAQs
What is glutinous rice?
Glutinous rice, also called sticky rice or sweet rice, becomes soft and sticky when cooked, making it perfect for this dish.
Can I use regular rice?
No, regular rice won’t produce the sticky, chewy texture needed for this recipe.
Do I need a steamer?
Yes, steaming is the traditional and best method, but you can use a rice cooker with a sticky rice setting or a makeshift steamer setup.
Can I make it ahead of time?
Yes, it reheats well and is great for meal prep or make-ahead meals.
Is Chinese sausage necessary?
It adds authentic flavor, but you can substitute with other cooked meats or plant-based sausage.
Can I skip the dried shrimp?
Yes, they’re optional and mainly used for umami flavor.
What’s the difference between light and dark soy sauce?
Light soy sauce is saltier and used for seasoning; dark soy sauce adds rich color and mild sweetness.
How do I prevent the rice from drying out?
Make sure to soak the rice and use enough liquid when cooking. Keep it covered tightly while steaming.
Can I add vegetables?
Yes, try chopped carrots, baby corn, or water chestnuts for texture and color.
Is it gluten-free?
It can be if you use gluten-free soy sauce and oyster sauce alternatives.
Conclusion
Chinese Style Sticky Rice is a deeply flavorful and comforting dish that’s perfect for holidays, family dinners, or anytime you’re craving something rich and satisfying. With its tender, sticky texture and umami-packed mix-ins, this dish is sure to become a favorite in your home cooking rotation.
PrintChinese Style Sticky Rice
Singapore Fried Rice is a spicy, savory Indo-Chinese dish featuring stir-fried rice with vegetables, eggs, and optional proteins, flavored with garlic, chili, soy sauce, and vinegar. It’s bold, colorful, and packed with umami flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Indo-Chinese
Ingredients
- 4 cups cooked white rice (preferably day-old)
- 2 eggs
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 1 green or red chili, chopped (optional)
- 1 small onion, finely chopped
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- 1/2 cup carrots, chopped or shredded
- 2 tbsp soy sauce
- 1 tbsp red chili sauce or sriracha
- 1 tsp vinegar
- Salt and black pepper, to taste
- 1/4 tsp ajinomoto (optional)
- 2 spring onions, chopped (for garnish)
- Optional proteins: 1 cup cooked shrimp, chicken, or tofu, diced
Instructions
- Heat vegetable oil in a wok or large skillet over medium-high heat.
- Add garlic, ginger, and chopped chili. Sauté for 30 seconds until fragrant.
- Add chopped onions and cook until translucent.
- Stir in bell peppers and carrots. Stir-fry for 3–4 minutes until slightly tender but still crisp.
- Push the vegetables to one side of the pan and crack in the eggs. Scramble until cooked, then mix with the vegetables.
- Add cooked shrimp, chicken, or tofu if using. Stir to combine and heat through.
- Add the rice, breaking up any clumps. Stir-fry for 2–3 minutes.
- Season with soy sauce, chili sauce, vinegar, salt, pepper, and ajinomoto if using.
- Toss everything together until evenly coated and heated through.
- Garnish with chopped spring onions and serve hot.
Notes
- Use cold, day-old rice for best texture and to avoid sogginess.
- Adjust chili and chili sauce to control the spice level.
- Omit egg and meat for a vegetarian or vegan version.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 820mg
- Fat: 13g
- Saturated Fat: 2.5g
- Unsaturated Fat: 9.5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 110mg
