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Chinese Sticky Rice

Chinese Sticky Rice

Chinese Sticky Rice (naw mai fan) is a favorite comfort food of mine. I craved this while I was pregnant but never attempted to make it until now. My mom made this for me when she was taking care of us when the baby was first born and it looked easy enough, so I figured I’d give it a shot.

You might see a similar dish when you eat dim sum, except it is served wrapped in lotus leaves, and is steamed with bits of pork, beef and chicken mixed with the rice. Naw mai fun is more like a fried rice, except with sticky rice (also called sweet rice). My version is cooked with dried Chinese sausage (lop churng), scrambled egg, dried scallops (gawn yu chee), shiitake mushrooms and green onions. It is flavored with oyster sauce, soy sauce, sesame oil and Chinese cooking wine. A lot of variations have dried shrimp, but I never liked dried shrimp, and I think the dried scallops give it a better flavor.

A lot of recipes also require you to soak the rice overnight, but my mom cooks the rice in the microwave for 20 minutes before stir frying with the other ingredients. It’s definitely a time saver, and I wouldn’t do it any other way.

Chinese Sticky Rice (naw mai fan)

Ingredients:

  • 1 cup sweet rice (sticky rice)
  • 2 1/2 cups water
  • 6 dried shiitake mushrooms, reconstituted in water
  • 4 dried scallops, reconstituted in water
  • 1/4 cup green onions, chopped
  • 2 Chinese sausages (lop churng), chopped
  • 2 eggs
  • 1/2 cup chicken broth (add more if needed)
  • 2 Tbsp. soy sauce
  • 1 Tbsp. Chinese cooking wine
  • 2 Tbsp. oyster sauce
  • 2 tsp. sesame oil
  • vegetable oil (for stir frying)

*microwave safe dish for rice, approx. 2 quarts

Directions:

1) Reconstitute the mushrooms and scallops in a bowl of water for 30 minutes. Chop into small pieces and set aside.

2) In a microwave safe dish, add rice with 2 1/2 cups water. Cook in microwave for 20 minutes, or until rice has absorbed all the water and is softened. Fluff with fork, add more water and cook longer if necessary. Rice will have gooey consistency and be translucent/pearly when done.

3) In a wok, add 1 Tbsp. vegetable oil. On medium high, scramble 2 eggs. Set aside on plate. Add another Tbsp. of oil and cook sausage for a minute.  Then add scallops and mushrooms, cook for 30 seconds. Add rice, soy sauce, cooking wine, oyster sauce and sesame oil. Combine well.

4) Turn heat down to low. Add 1/2 cup chicken broth to the rice, cover and let it absorb into the rice, for about 10 minutes. Rice should be sticky and tender. Taste to adjust flavors if necessary (more soy sauce, oyster sauce, etc.). Mix in green onions. Pour into large dish to serve.

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Reconstitute the mushrooms and scallops in a bowl of water for 30 minutes. Chop into small pieces and set aside.

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In a microwave safe dish, add rice with 2 1/2 cups water. Cook in microwave for 20 minutes, or until rice has absorbed all the water and is softened. Fluff with fork, add more water and cook longer if necessary. Rice will have gooey consistency and be translucent/pearly when done.

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Green onions and Chinese sausage.

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Sesame oil, cooking wine and soy sauce. I don’t have a picture of the oyster sauce.

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In a wok, add 1 Tbsp. vegetable oil. On medium high, scramble 2 eggs. Set aside on plate. Add another Tbsp. of oil and cook sausage for a minute.  Then add scallops and mushrooms, cook for 30 seconds. Add rice, soy sauce, cooking wine, oyster sauce and sesame oil. Combine well.

Turn heat down to low. Add 1/2 cup chicken broth to the rice, cover and let it absorb into the rice, for about 10 minutes. Rice should be sticky and tender. Taste to adjust flavors if necessary (more soy sauce, oyster sauce, etc.). Mix in green onions.

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Pour into large dish to serve.

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Enjoy!



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