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How to Make Chinese Stir-Fried Sticky Rice with Chinese Sausage - A Step-by-Step Guide

If you're a fan of Chinese cuisine, then you'll love this recipe for Chinese Stir-Fried Sticky Rice with Chinese Sausage. This traditional dish is packed with flavor and offers a unique way to enjoy sticky rice, one of the staple ingredients in Chinese cooking. The combination of savory Chinese sausage and fragrant sticky rice creates a satisfying and delicious meal that's perfect for any occasion.

Sticky rice, also known as glutinous rice, is a type of rice that becomes sticky and ch...

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Ingredients

  • 2 cups glutinous rice
  • ⅓ cup dried shrimp
  • 2 dried scallops
  • 8 dried shiitake mushrooms
  • 1 teaspoon olive oil
  • 3 eggs, beaten
  • 3 links Chinese sausage, diced
  • 2 cups hot water, or more as needed
  • 2 tablespoons light soy sauce, or to taste
  • 2 teaspoons dark soy sauce
  • 1 teaspoon white sugar
  • ½ cup chopped cilantro, or to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Additional Time: 4 hrs
  • Total Time: 5 hrs
  • Servings: 6

  • Soak rice in a large bowl of water until mostly translucent, about 4 hours. Rinse and drain thoroughly.
  • When the rice is almost finished soaking, soak shrimp, scallops, and mushrooms in three separate bowls of water until softened, about 15 minutes. Drain shrimp and scallops. Drain mushrooms and reserve mushroom water. Chop shrimp, scallops, and mushrooms into small pieces.
  • Heat olive oil in a large skillet over medium heat. Pour in eggs and swirl the skillet to spread into a thin layer. Cook until mostly firm, about 1 minute. Flip and cook until no longer runny, 3 to 5 minutes.
  • Transfer eggs to a cutting board and allow to cool slightly. Roll into a long tube and slice into thin ribbons.
  • Stir Chinese sausage into the same skillet over medium heat. Cook and stir until fragrant and some of the oil is released, about 3 minutes. Add shrimp, scallops, and mushrooms; cook for 3 to 5 minutes, then transfer to a bowl.
  • Stir drained rice into the skillet. Cook and stir until lightly toasted, 1 to 2 minutes. Pour in reserved mushroom water and stir constantly until water is absorbed. Add hot water, 1/2 cup at a time, stirring until water is absorbed between each addition. Cook until rice is softened, about 25 minutes.
  • Season rice with both soy sauces and sugar. Stir in egg ribbons and sausage mixture. Top with cilantro before serving.

    • Nutrition

    545 cal.

    • Total Fat: 16g
    • Saturated Fat: 1g
    • Cholesterol: 104mg
    • Sodium: 831mg
    • Total Carbohydrate: 83g
    • Dietary Fiber: 6g
    • Total Sugars: 2g
    • Protein: 22g
    • Vitamin C: 3mg
    • Calcium: 42mg
    • Iron: 4mg
    • Potassium: 692mg

    Categories

    Stir-fried recipes
    Chinese recipes
    Main recipes