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Sticky Rice

Sharon's special sticky rice recipe is an allergy aware version of her mom's Chinese Style Sticky Rice or "Nor May Fan," which is pure comfort food with memories of holiday celebrations with family, including Thanksgiving, Christmas, and Lunar New Year!

Course dinner, lunch, Side Dish
Cuisine Chinese
Keyword sticky rice
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings 8

Ingredients

  • 3 cups glutinous rice or 4 "muks" using a typical rice scoop
  • 2 tablespoons dried shrimp optional, can substitute with 1/4 cup diced carrots
  • 2 links Chinese sausage lop cheung
  • 3 slices bacon optional
  • 1/2 sweet onion medium
  • 3 stalks scallions
  • 1 stalk celery
  • 2 tablespoons soy sauce *
  • 1 tablespoon rice wine or mirin
  • 1/2 teaspoon sugar
  • 1 tablespoon oyster sauce or 1/2 teaspoon of salt

Instructions

Prepare Ingredients

  1. Rinse and soak glutinous rice for at least 4 hours, drain when ready to use.

  2. Rinse and soak dried shrimp for 10 minutes (reserve the soaking water for cooking or stir-frying the rice). Rough chop and set aside.

  3. Cut a sausage in quarters lengthwise and then dice, set aside.

  4. Optional: Trim off any large sections of bacon fat, rough chop bacon , set aside.

  5. Peel and dice 1/2 onion, set aside.
  6. Chop scallion, separate green and white parts, set aside.
  7. Dice celery, set aside.

Rice Cooking Methods

  1. Rice Cooker: Cook the rice in a rice cooker according to instructions (add 3 cups of water or 3 cups of chicken or vegetable broth if there is a soy and/or seafood allergy allergy). You will need a large frying pan for the next step.

  2. Steamed Rice: spray a 2-quart or larger bowl with non-stick cooking spray, add rice (no water) and steam for 15 minutes, stir, and then steam for 15 more minutes (making sure that there's enough water at the bottom of your pot). You will need a large non-stick stock pot for the next step.

Cook the savory mix-ins

  1. Heat up a large frying pan (if you are cooking with a rice cooker) or a large non-stick stock pot on medium heat.

  2. To the cold frying pan (or pot), add the chopped Chinese sausages and bacon and stir fry until some fat is rendered.

  3. Push the sausage/bacon mixture aside, add dried shrimp to the rendered fat, and stir fry for 1 minute.

  4. Add chopped onions and white parts of the scallions, stir fry 2-3 more minutes until soft.

  5. Remove and discard any excess liquid or fat.

  6. Add soy sauce, rice wine (or mirin) and sugar, and remove from heat.

Combine the ingredients

  1. If the rice is cooked in a rice cooker: when the rice is ready, add the sausage mixture on top of the rice but do not stir, just cover and let the rice continue to steam (press reheat if your rice cooker has that feature).

  2. After about 5-10 minutes, add the celery, scallion greens and oyster sauce, then use a spatula to gently fold the ingredients together. Keep warm in the rice cooker for 5 more minutes (press reheat if your rice cooker has that feature).

  3. If the rice is steamed in a pot: reheat the pot containing the savory ingredients and then transfer the rice to the wok or large non-stick stock pot with the savory mix-ins, add 2 teaspoons of oyster sauce, add 1/4 cup of hot water (up to 1/2 cup total), remaining green onions and celery, and stir fry until everything is evenly mixed.

Recipe Notes

If using ground pork: marinate 3/4 pound with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch. After step 14, take the sausage mixture out of the pan and brown the ground pork and onions together. When fully cooked, discard any excess fat or liquid, return the sausage mixture to the pan, and resume cooking at step 17.

*if allergic to soy, omit the soy sauce and cook the rice with chicken or vegetable broth instead of water