+
4 (6)

Category: Sides

Chinese sticky rice (loh mai fan)

Chinese sticky rice (loh mai fan)

"To be perfectly frank," Ling-ya Lee, who came to Los Angeles from Taiwan in 1989, says of her Chinese New Year preparations, "I rarely make dumplings anymore." Given the high quality of ready-made dumplings available in the Los Angeles area, ... Read more

1 hour, plus soaking and cooling times for the rice | Serves 8 to 10
Note: Adapted from a recipe by Melissa King. The rice can be eaten with boiled salted duck eggs, or use as a side stuffing to roast goose, duck or chicken. You can also add shredded poultry meat to the sticky rice.
  • 2 cups short grain "sweet" rice, preferably Chinese or Japanese
  • 5 dried scallops
  • 8 dried shiitake mushrooms
  • ¼ cup dried baby shrimp
  • 5 Chinese lap cheong sausages, cut into thin diagonal slices or diced
  • 2 tablespoons Shaoxing wine
  • 2 tablespoons sesame oil
  • 2 tablespoons light soy sauce
  • 2 tablespoons oyster sauce
  • 2 teaspoons sugar
  • 1 teaspoon kosher salt
  • ½ teaspoon ground white pepper
  • 3 tablespoons canola or vegetable oil, more as needed
  • 4 garlic cloves, minced
  • ½ inch ginger root, minced
  • 2 green onions, thinly sliced

Step 1Place the rice in a bowl and cover with cold water. Soak the rice for 8 hours, up to overnight, then drain well.

Step 2Cook the sticky rice: Place the rice in a rice cooker along with the scallops and 3 cups of water. Once the rice is cooked, set it aside to cool, and shred the scallops using your fingers.

Step 3Meanwhile, rehydrate the mushrooms and shrimp. Place the mushrooms and shrimp in separate bowls, and cover with very hot water. Weight the ingredients down and set aside until both are softened, about 20 minutes. Drain the water well. Remove the stems from the mushrooms and dice. Set the ingredients aside.

Step 4While the rice is cooking, make the sauce: In a bowl, whisk together the wine, sesame oil, soy sauce, oyster sauce, sugar, salt and pepper. Set aside.

Step 5When the rice is cooled, heat a large wok over high heat until hot. Add the oil, then the garlic and ginger, stirring frequently until the garlic and ginger are aromatic and lightly browned. Add the sausage, then the mushrooms and baby shrimp and sauté, stirring frequently, for 3 to 5 minutes to marry the flavors. Break up the rice and add it to the wok, stirring frequently to combine with the other ingredients. Add additional oil as needed to the wok and continue cooking, stirring frequently, until the rice is warmed through, about 3 minutes. Stir in the sauce and continue to cook until the sauce is absorbed. Taste and adjust the seasonings as desired.

Step 6Serve the rice garnished with the sliced green onions.

Each of 10 servings:
Calories 331; Protein 15 grams; Carbohydrates 35 grams; Fiber 1 gram; Fat 14 grams; Saturated fat 3 grams; Cholesterol 39 mg; Sugar 4 grams; Sodium 755 mg
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Sides
Grilled onigiri with miso sauce and chives
Thelma Collins' corn pudding
Grilled baby new potato salad
Perfect Stuffing