Chinese Stir-Fried Sticky Rice With Chinese Sausage

Name: Chinese Stir-Fried Sticky Rice With Chinese Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups glutinous rice; 8 dried shiitake mushrooms; 1/3 cup dried shrimp; 2 dried scallops; 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; 1/2 cup chopped cilantro, or to taste

Servings: persons

2 cups glutinous rice
8 dried shiitake mushrooms
1/3 cup dried shrimp
2 dried scallops
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
1/2 cup chopped cilantro, or to taste

1
Soak rice in a large bowl of water until mostly translucent, about 4 hours. Rinse and drain thoroughly.
2
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.
3
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.
4
Transfer egg to a cutting board and allow to cool slightly. Roll into a long tube and slice into thin ribbons.
5
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.
6
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.
7
Season rice with light soy sauce, dark soy sauce, and sugar. Stir in egg ribbons and sausage mixture. Top with cilantro before serving.

532

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups glutinous rice, 8 dried shiitake mushrooms, 1/3 cup dried shrimp, 2 dried scallops, and more.

Yes, Chinese Stir-Fried Sticky Rice With Chinese Sausage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!