Get ready to fall in love with the comforting flavors and irresistible texture of Chinese Savoury Sticky Rice! This classic dish, often called lo mai fan, combines chewy glutinous rice with fragrant Chinese sausage, sweet-salty dried shrimp, earthy mushrooms, and bright pops of green onion. Every bite bursts with umami and nostalgia, whether you grew up eating this for breakfast, tucked inside dim sum, or are discovering it for the first time. If you want a meal that’s both hearty and full of incredible rich taste, Chinese Savoury Sticky Rice should definitely be on your menu!
Ingredients You’ll Need
The best part about Chinese Savoury Sticky Rice is how a handful of pantry staples work in perfect harmony, each playing a critical role in creating layers of flavor and that signature stick-to-your-chopsticks texture. Here’s what you’ll need, and why you don’t want to skip a thing:
- 2 cups glutinous rice: This is the star ingredient that creates a wonderfully sticky, chewy foundation for all the mix-ins. Soaking transforms it into the perfect texture.
- 2 tablespoons vegetable oil: Helps with sautéing, and gives sheen and silkiness to each grain of rice.
- 2 Chinese sausages (lap cheong), sliced thinly: They offer sweet-salty depth and their rich aroma defines classic Chinese Savoury Sticky Rice.
- 1/2 cup dried shrimp, soaked and drained: Adds a hit of umami and a pleasant chew that’s absolutely iconic in this dish.
- 6 dried shiitake mushrooms, soaked and diced: Bring an earthy, meaty savoriness (don’t skip the soak for max flavor!).
- 1/2 cup small dried scallops (optional): If you add these, you’ll get a subtle sea-sweetness that makes the dish extra special.
- 2 cloves garlic, minced: Provides warmth and aroma, creating the essential base of flavor.
- 2 green onions, chopped: Bright green notes and freshness contrast the richness beautifully.
- 2 tablespoons soy sauce: All the salty, savory depth you need to tie everything together.
- 1 tablespoon oyster sauce: Creates that slightly sweet, ocean-salty flavor that’s unique in Chinese cuisine.
- 1 tablespoon Shaoxing wine: Just a splash brings all the flavors together and adds light fragrance (use dry sherry in a pinch).
- 1 teaspoon sesame oil: Stirs in nutty aroma at the end—irresistible!
- 1/2 teaspoon white pepper: A gentle heat and earthy finish (black pepper works, but white is classic).
- 1/4 teaspoon sugar: Balances the savoriness and makes other flavors pop.
- Fresh cilantro or extra green onions for garnish: Adds color, freshness, and just the right finishing touch.
How to Make Chinese Savoury Sticky Rice
Step 1: Soak the Rice and Prep the Ingredients
Everything begins by soaking the glutinous rice for at least four hours, or overnight—this transforms those hard grains into their signature soft-yet-chewy state. While the rice soaks, soften the mushrooms and dried shrimp by giving them a good soak as well. If you’re adding dried scallops, don’t forget to give them plenty of time to rehydrate too. Once all your ingredients are ready, chop, slice, and measure so the actual cooking can happen in a flash.
Step 2: Sauté the Aromatics and Meats
Heat the vegetable oil in a spacious wok or deep skillet set over medium heat. Toss in the sliced Chinese sausage—your kitchen will immediately start to smell amazing! Let the sausage sizzle for about two minutes to bring out its full flavor and render a hint of fat. Add in the drained shrimp, shiitake mushrooms, and the optional scallops, frying for another 2 to 3 minutes. Lastly, stir in the minced garlic to bloom its aroma without browning.
Step 3: Toss in the Rice and Seasonings
Now it’s time for that beautiful, drained sticky rice to join the party. Mix well, combining it thoroughly with the meat and aromatics so every grain is coated with flavor. Pour in the soy sauce, oyster sauce, Shaoxing wine, sesame oil, white pepper, and sugar. Stir thoroughly until everything looks evenly combined and irresistibly glossy.
Step 4: Cook Low and Slow
With the flavors fully infused, it’s time to add the hot water—about 1 1/2 cups in total, but go slow. Pour in a little at a time, stirring frequently, and allow the rice to absorb the moisture gradually. This process takes about 20 minutes of patient stirring and folding. The result? Perfectly tender, sticky rice, each grain plump and juicy, clinging lovingly to its flavorful companions.
Step 5: Garnish and Serve
Once the rice is done (taste a few grains to be sure!), sprinkle over plenty of chopped green onion and fresh cilantro. Their crisp, fresh notes cut through the richness and add a burst of color that makes Chinese Savoury Sticky Rice look as good as it tastes.
How to Serve Chinese Savoury Sticky Rice
Garnishes
The classic finishing touch is a confetti of chopped green onions and cilantro. This not only brightens up the plate but balances the salty-sweet richness with herbal freshness. For a little heat, offer chili oil or a dash of extra soy sauce—both go beautifully with Chinese Savoury Sticky Rice.
Side Dishes
This dish is fantastic as a meal on its own, but if you want a full spread, serve it alongside quick stir-fried greens (like bok choy or yu choy), a soothing clear broth, or even simple marinated cucumbers. These crisp, fresh sides provide contrast and keep your meal feeling light and varied.
Creative Ways to Present
For extra flair, try packing the sticky rice into small bowls and inverting them onto plates for cute, neat domes. Alternatively, scoop out portions into lotus leaves, wrap, and steam for a truly festive, dim sum-style experience. However you present it, Chinese Savoury Sticky Rice looks and tastes utterly inviting!
Make Ahead and Storage
Storing Leftovers
If you somehow have leftovers, Chinese Savoury Sticky Rice stores beautifully! Transfer any cooled rice to an airtight container and refrigerate, where it’ll keep for up to 4 days. The flavors might even deepen a little overnight.
Freezing
You can absolutely freeze extra portions. Spoon cooled sticky rice into individual containers or double-wrap in freezer bags. Squeeze out as much air as possible, then freeze for up to two months. Thaw overnight in the fridge for best results.
Reheating
The best way to reheat is in a steamer: place your rice on a heatproof plate, cover with foil, and steam until piping hot (about 10 minutes). In a pinch, you can microwave with a splash of water and cover with a damp paper towel to restore moisture.
FAQs
Can I make Chinese Savoury Sticky Rice vegetarian?
Definitely! Swap out the sausages, shrimp, and scallops for a medley of mushrooms (shiitake, wood ear, or king oyster work well) and bump up the flavors with more soy sauce or a plant-based oyster sauce. You’ll still get a ton of umami and wonderful texture.
What’s the difference between glutinous rice and regular rice?
Glutinous rice, also called sticky rice or sweet rice, has a unique starch makeup that makes it extra chewy and sticky when cooked—totally essential for Chinese Savoury Sticky Rice. Regular rice, even short grain, just won’t give you quite the same tender, sticky results.
Can I use a rice cooker or instant pot for this recipe?
While stovetop allows for better flavor mixing, you can adapt this recipe using a rice cooker by mixing all ingredients together and cooking as you would sticky rice. For an instant pot, use the sauté setting for aromatics, then pressure cook the rice and liquids for about 10 minutes with a natural release.
Is Chinese Savoury Sticky Rice gluten free?
It can be! Just make sure to use gluten-free soy sauce and oyster sauce. Always double-check labels, as some Chinese sausages and condiments may include wheat or other gluten ingredients.
What protein options can I substitute for Chinese sausage?
If you can’t find lap cheong, try diced ham, bacon, or smoked turkey for a similar smoky-sweet profile. Alternatively, cooked chicken or even crumbled tofu work well for a different but still delicious take on Chinese Savoury Sticky Rice.
Final Thoughts
Chinese Savoury Sticky Rice is one of those dishes that instantly transports you to the heart of a bustling dim sum restaurant or a cozy family gathering. Its irresistible blend of chewy rice, savory morsels, and pops of freshness guarantees it’ll be a favorite on your table. I hope you’ll try it—and discover why this dish captures so many hearts (and appetites)!
Print
Chinese Savoury Sticky Rice Recipe
- Prep Time: 20 minutes (plus soaking time)
- Cook Time: 25 minutes
- Total Time: 45 minutes plus soaking
- Yield: 4 servings
- Category: Main Course, Side Dish
- Method: Stovetop
- Cuisine: Chinese
- Diet: Non-Vegetarian
Description
Indulge in the comforting flavors of this traditional Chinese sticky rice dish, packed with savory Chinese sausages, dried shrimp, and shiitake mushrooms. This Chinese Savoury Sticky Rice recipe is a delicious main course or side dish that will transport you to the bustling streets of China.
Ingredients
For the Sticky Rice:
- 2 cups glutinous rice (sticky rice), soaked in water for at least 4 hours or overnight
- 2 tablespoons vegetable oil
For the Filling:
- 2 Chinese sausages (lap cheong), sliced thinly
- 1/2 cup dried shrimp, soaked in warm water for 20 minutes and drained
- 6 dried shiitake mushrooms, soaked until soft then diced
- 1/2 cup small dried scallops (optional)
- 2 cloves garlic, minced
- 2 green onions, chopped
Seasonings:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1/4 teaspoon sugar
Garnish:
- Fresh cilantro or extra green onions for garnish
Instructions
- Prepare the Rice: Drain the soaked sticky rice and set aside.
- Stir-Fry: Heat oil in a large wok or deep skillet. Add Chinese sausage, dried shrimp, shiitake mushrooms, and scallops. Cook until fragrant. Add garlic.
- Cook the Rice: Stir in the drained sticky rice and season with soy sauce, oyster sauce, Shaoxing wine, sesame oil, white pepper, and sugar. Slowly add hot water, stirring until the rice is cooked and tender.
- Serve: Garnish with green onions and cilantro. Enjoy!
Notes
- Soaking the rice beforehand is essential for proper texture.
- A bamboo steamer lined with cheesecloth can also be used instead of stir-frying for a more traditional method.
- Serve with chili oil or soy sauce for extra flavor.
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