Chinese Stir-Fried Sticky Rice Recipe

Sticky rice: A type of rice that becomes sticky when cooked, perfect for this dish.

Chinese sausage: A sweet and savory cured meat that adds a unique flavor.

Shiitake mushrooms: Earthy mushrooms that need to be soaked before use.

Soy sauce: A salty and umami-rich sauce used for seasoning.

Oyster sauce: A thick, savory sauce made from oysters, adding depth to the dish.

Garlic: Adds a fragrant and savory note when minced and stir-fried.

Vegetable oil: Used for stir-frying the ingredients.

Green onions: Adds a fresh and slightly pungent flavor when chopped and stirred in.

When stir-frying the garlic in the vegetable oil, make sure to keep the heat at medium to prevent it from burning. Burnt garlic can impart a bitter taste to the dish. Stir constantly and add the Chinese sausage and shiitake mushrooms as soon as the garlic becomes fragrant, which usually takes about 30 seconds. This ensures that the garlic flavor infuses the oil and evenly coats the other ingredients.

• soaked overnight sticky rice - Substitute with short-grain sushi rice: Short-grain sushi rice has a similar sticky texture when cooked, making it a good alternative for sticky rice.

• chinese sausage - Substitute with kielbasa: Kielbasa has a similar smoky and savory flavor profile, though it is less sweet than Chinese sausage.

• soaked and sliced shiitake mushrooms - Substitute with cremini mushrooms: Cremini mushrooms have a meaty texture and umami flavor that can mimic the taste of shiitake mushrooms.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar salty and savory flavor.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce has a sweet and savory flavor that can replicate the taste of oyster sauce, though it is slightly thicker.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlicky flavor, though it lacks the fresh aroma of minced garlic.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and high smoke point, making it a suitable replacement for vegetable oil.

• chopped green onions - Substitute with chives: Chives offer a mild onion flavor similar to green onions, though they are more delicate.

• Allow the sticky rice to cool completely before storing. This prevents condensation, which can make the rice soggy.
• Transfer the cooled stir-fried sticky rice into an airtight container. Make sure to press down gently to remove any air pockets.
• Label the container with the date to keep track of its freshness.
• Store the container in the refrigerator if you plan to consume it within 3-4 days.
• For longer storage, place the airtight container in the freezer. The sticky rice can be frozen for up to 2 months.
• When ready to reheat, thaw the sticky rice in the refrigerator overnight if frozen.
• Reheat the sticky rice in a microwave-safe dish. Cover it with a damp paper towel to retain moisture and microwave on medium power in 1-minute intervals, stirring in between, until heated through.
• Alternatively, reheat in a wok or skillet over medium heat. Add a splash of water or soy sauce to prevent sticking, and stir-fry until hot.
• Avoid reheating multiple times as it can affect the texture and flavor of the sticky rice.

• Stovetop Method:

  1. Heat a non-stick pan over medium heat.
  2. Add a small amount of vegetable oil or sesame oil to the pan.
  3. Add the leftover Chinese stir-fried sticky rice to the pan.
  4. Stir occasionally to ensure even heating, breaking up any clumps of rice.
  5. Cook for about 5-7 minutes or until the rice is heated through.
  6. Optionally, add a splash of soy sauce or a bit more oyster sauce to refresh the flavors.

• Microwave Method:

  1. Place the leftover Chinese stir-fried sticky rice in a microwave-safe dish.
  2. Sprinkle a few drops of water over the rice to add moisture.
  3. Cover the dish with a microwave-safe lid or plastic wrap.
  4. Microwave on medium power for 2-3 minutes, stirring halfway through.
  5. Check if the rice is heated through; if not, continue microwaving in 30-second intervals.

• Steaming Method:

  1. Set up a steamer with boiling water.
  2. Place the leftover Chinese stir-fried sticky rice in a heatproof dish.
  3. Cover the dish with aluminum foil to prevent condensation from making the rice too wet.
  4. Steam for about 10-15 minutes or until the rice is thoroughly heated.
  5. Carefully remove the dish from the steamer and serve hot.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover Chinese stir-fried sticky rice in an oven-safe dish.
  3. Add a few tablespoons of water or broth to the rice to keep it moist.
  4. Cover the dish with aluminum foil.
  5. Bake for about 15-20 minutes or until the rice is heated through.
  6. Remove the foil and give the rice a quick stir before serving.

• Rice cooker: Used to cook the sticky rice according to the manufacturer's instructions.

• Wok: Essential for stir-frying the ingredients over medium heat.

• Spatula: Handy for stirring and combining the ingredients in the wok.

• Knife: Necessary for slicing the Chinese sausage and chopping the green onions.

• Cutting board: Provides a surface for slicing the sausage and chopping the green onions.

• Measuring cups: Used to measure out the sticky rice, Chinese sausage, and shiitake mushrooms.

• Measuring spoons: Used to measure the soy sauce, oyster sauce, and vegetable oil.

• Garlic press: Useful for mincing the garlic cloves.

• Mixing bowl: Can be used to soak the sticky rice and shiitake mushrooms overnight.

Soak ingredients overnight: Soak sticky rice and shiitake mushrooms overnight to save prep time.

Pre-slice sausage: Slice the Chinese sausage in advance and store it in the fridge.

Use pre-minced garlic: Save time by using store-bought pre-minced garlic.

Cook rice in advance: Cook the sticky rice ahead of time and refrigerate until needed.

Prep green onions early: Chop green onions beforehand and store them in an airtight container.