STIR FRIED STICKY RICE RECIPES
SAVORY STICKY RICE BOWLS (OR STIR-FRIED STICKY RICE) RECIPE
Provided by David Tanis
Total Time 40 minutes
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Rinse, soak and steam rice according to directions in the recipe for Basic Sticky Rice. While rice steams, cook bacon and sausage in a wok or skillet over medium heat, to render a little fat. Add diced onion and stir-fry until onion is soft and lightly browned, about 5 minutes.
- Add red chiles and dried shrimp and cook for 1 minute. Add mushrooms, season well with salt and pepper, and cook until softened, about 5 minutes. Add ginger, soy sauce, sesame oil and sweet wine. Stir and scrape bottom of pan with a wooden spoon to deglaze. Add 1/2 cup water and simmer 1 minute.
- Turn off heat and add cooked sticky rice. Sprinkle lightly with salt and mix well with 2 spoons to incorporate. Serve immediately or transfer to several individual heatproof bowls. (Rice may be reheated later in a water bath.) If desired, invert bowls onto plates. Garnish with scallions and cilantro.
Nutrition Facts : @context http//schema.org, Calories 394, UnsaturatedFatContent 8 grams, CarbohydrateContent 58 grams, FatContent 13 grams, FiberContent 1 gram, ProteinContent 10 grams, SaturatedFatContent 4 grams, SodiumContent 374 milligrams, SugarContent 3 grams, TransFatContent 0 grams
CHINESE STIR-FRIED STICKY RICE WITH CHINESE SAUSAGE RECIPE ...
Glutinous rice (aka sticky rice) is slowly cooked on the stove, similar to the way risotto is cooked. This flavorful dish is worth the effort.
Provided by hello angie
Categories Main Dishes Rice Fried Rice Recipes
Total Time 5 hours 6 minutes
Prep Time 15 minutes
Cook Time 36 minutes
Yield 6 servings
Number Of Ingredients 12
Steps:
- Soak rice in a large bowl of water until mostly translucent, about 4 hours. Rinse and drain thoroughly.
- Soak mushrooms, shrimp, and scallops in 3 separate bowls of water until softened, about 15 minutes. Drain, reserving mushroom water and discarding other water. Chop mushrooms, shrimp, and scallops into small pieces.
- Heat olive oil in a large skillet over medium heat. Pour eggs into skillet, swirling to spread out into a thin layer. Cook until mostly firm, about 1 minute. Flip and cook until no longer runny, 3 to 5 minutes.
- Transfer egg 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 mushrooms, shrimp, and scallops; cook for 3 to 5 minutes. Transfer sausage mixture to a bowl.
- Stir drained rice into the skillet. Cook and stir until lightly toasted, 1 to 2 minutes. Pour in reserved mushroom water, stirring 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 light soy sauce, dark soy sauce, and sugar. Stir in egg ribbons and sausage mixture. Top with cilantro before serving.
Nutrition Facts : Calories 544.5 calories, CarbohydrateContent 82.8 g, CholesterolContent 103.5 mg, FatContent 16.4 g, FiberContent 6.2 g, ProteinContent 21.8 g, SaturatedFatContent 1.1 g, SodiumContent 830.6 mg, SugarContent 1.8 g
More about "stir fried sticky rice recipes"
CANTONESE CHINESE STIR-FRIED STICKY RICE / CHOW LOR MEI ...
This is one of my favorite comfort dishes, and my Dad doesn't dare to not make it for Thanksgiving, otherwise there would be a family revolt! This is his recipe that he taught to me. I've heard of other versions with added chopped cooked taro, chestnuts, and other ingredients. Feel free to experiment. However, I feel that the dried shrimp, dried shitake mushrooms, and the lop cherng are necessary ingredients for this dish. It is not difficult, but it does require time, patience, and concentration (like making risotto), so try not to multi-task while making this.
From m.cookeatshare.com
Reviews 5
Total Time 105 minutes
Cuisine Cantonese
Calories 343 per serving
From m.cookeatshare.com
Reviews 5
Total Time 105 minutes
Cuisine Cantonese
Calories 343 per serving
- 1. Soak mushrooms in a large bowl, with enough warm water to cover, until mushrooms have expanded and are soft and water is brown color (minimum 1 hour) 2. Soak dried shrimp in a medium bowl, with enough warm water to cover, until shrimp have expanded and are pliable, and water is light orange color (minimum 45 min.) 3. Wash, rinse, and soak sweet rice with enough water to cover, at least 2 hours. 4. Remove mushrooms (reserve the liquid!) from the bowl and if necessary, squeeze excess liquid from mushrooms back into the bowl. 5. Chop mushrooms (discard stems) so that they are the same size as the chopped lop cherng (sausage). Small cubes 1/4 inch in size are good. 6. Remove shrimp (reserve the liquid) from the bowl and chop, if necessary, so that they are about the same size as the mushroom and lop cherng. 7. Drain water from the sweet rice. 8. Heat a large wok to medium high, and stir fry the lop cherng until the fat is released and lop cherng is darker in color (about 5 min). 7. Add the mushroom and stir fry an additional 5 min. 8. Add the dried shrimp and stir fry an additional 5 min. 9. Remove the lopcherng, mushroom, shrimp mixture from the wok and set aside in a bowl. 10. Without cleaning the wok, add about 2 Tbs. canola oil and heat the wok to medium high. 11. Add half of the sweet rice and stir fry (not too vigorously--you can use the spatula to spread the rice across the surface of the wok and allow it to cook about 1-2 min before turning. If rice starts to get too brown, turn down the heat). Stir fry until the rice is translucent-looking, about 5-10 minutes. 12. Add a little reserved mushroom and shrimp soaking liquid (about 1/3 Cup) to the rice, and allow to absorb and cook. Keep alternating adding a little liquid and cooking the rice, stir-frying occasionally so that rice doesn't stick/burn, until the rice is fairly soft. You will use about 1 to 1 1/2 C. of liquid and this should take about 15 minutes. Do NOT pour the sediment at the bottom of the reserved liquids into the rice. 13. Add half of the lopcherng/mushroom/shrimp mixture to the rice and stir fry, as if you were making fried rice. 14. Begin to add seasoning: soy sauce (1 Tb at a time), salt, white pepper, and sugar. Add a little of each seasoning at a time, stir fry, and then taste and add more if necessary. 15. Stir-fry until rice is translucent and a good texture (not too hard/chewy--if the grains of rice still look "whitish," then add more mushroom/shrimp liquid and cook, stirring occasionally). The dish should have an appealing sheen to it. 16. Splash with sesame oil (about 1 Tbs or more to taste) and stir fry to mix into the rice. 17. Sprinkle with half of the chopped green onion and mix to incorporate. 18. Remove cooked rice from the wok and repeat steps #11-17 with the remaining half of the rice and ingredients. It is easier to cook half a batch at a time in the wok because the rice gets fairly heavy/sticky as it cooks. 19. Enjoy hot or room temperature.
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CANTONESE CHINESE STIR-FRIED STICKY RICE / CHOW LOR MEI ...
This is one of my favorite comfort dishes, and my Dad doesn't dare to not make it for Thanksgiving, otherwise there would be a family revolt! This is his recipe that he taught to me. I've heard of other versions with added chopped cooked taro, chestnuts, and other ingredients. Feel free to experiment. However, I feel that the dried shrimp, dried shitake mushrooms, and the lop cherng are necessary ingredients for this dish. It is not difficult, but it does require time, patience, and concentration (like making risotto), so try not to multi-task while making this.
From m.cookeatshare.com
Reviews 5
Total Time 105 minutes
Cuisine Cantonese
Calories 343 per serving
From m.cookeatshare.com
Reviews 5
Total Time 105 minutes
Cuisine Cantonese
Calories 343 per serving
- 1. Soak mushrooms in a large bowl, with enough warm water to cover, until mushrooms have expanded and are soft and water is brown color (minimum 1 hour) 2. Soak dried shrimp in a medium bowl, with enough warm water to cover, until shrimp have expanded and are pliable, and water is light orange color (minimum 45 min.) 3. Wash, rinse, and soak sweet rice with enough water to cover, at least 2 hours. 4. Remove mushrooms (reserve the liquid!) from the bowl and if necessary, squeeze excess liquid from mushrooms back into the bowl. 5. Chop mushrooms (discard stems) so that they are the same size as the chopped lop cherng (sausage). Small cubes 1/4 inch in size are good. 6. Remove shrimp (reserve the liquid) from the bowl and chop, if necessary, so that they are about the same size as the mushroom and lop cherng. 7. Drain water from the sweet rice. 8. Heat a large wok to medium high, and stir fry the lop cherng until the fat is released and lop cherng is darker in color (about 5 min). 7. Add the mushroom and stir fry an additional 5 min. 8. Add the dried shrimp and stir fry an additional 5 min. 9. Remove the lopcherng, mushroom, shrimp mixture from the wok and set aside in a bowl. 10. Without cleaning the wok, add about 2 Tbs. canola oil and heat the wok to medium high. 11. Add half of the sweet rice and stir fry (not too vigorously--you can use the spatula to spread the rice across the surface of the wok and allow it to cook about 1-2 min before turning. If rice starts to get too brown, turn down the heat). Stir fry until the rice is translucent-looking, about 5-10 minutes. 12. Add a little reserved mushroom and shrimp soaking liquid (about 1/3 Cup) to the rice, and allow to absorb and cook. Keep alternating adding a little liquid and cooking the rice, stir-frying occasionally so that rice doesn't stick/burn, until the rice is fairly soft. You will use about 1 to 1 1/2 C. of liquid and this should take about 15 minutes. Do NOT pour the sediment at the bottom of the reserved liquids into the rice. 13. Add half of the lopcherng/mushroom/shrimp mixture to the rice and stir fry, as if you were making fried rice. 14. Begin to add seasoning: soy sauce (1 Tb at a time), salt, white pepper, and sugar. Add a little of each seasoning at a time, stir fry, and then taste and add more if necessary. 15. Stir-fry until rice is translucent and a good texture (not too hard/chewy--if the grains of rice still look "whitish," then add more mushroom/shrimp liquid and cook, stirring occasionally). The dish should have an appealing sheen to it. 16. Splash with sesame oil (about 1 Tbs or more to taste) and stir fry to mix into the rice. 17. Sprinkle with half of the chopped green onion and mix to incorporate. 18. Remove cooked rice from the wok and repeat steps #11-17 with the remaining half of the rice and ingredients. It is easier to cook half a batch at a time in the wok because the rice gets fairly heavy/sticky as it cooks. 19. Enjoy hot or room temperature.
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Chinese sticky rice recipes--both savory and sweet version introduced.
From chinasichuanfood.com
Reviews 5
Total Time 280 minutes
Category staple food
Cuisine Chinese
Calories 617 kcal per serving
From chinasichuanfood.com
Reviews 5
Total Time 280 minutes
Category staple food
Cuisine Chinese
Calories 617 kcal per serving
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STIR-FRIED RICE RECIPE | ALLRECIPES
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CHINESE STICKY RICE | CHEW OUT LOUD
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CHINESE STIR FRIED STICKY RICE CAKES (NIAN GAO) • STEAMY ...
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