Savory Sticky Rice Bowls (or Stir-Fried Sticky Rice)
Updated Nov. 19, 2024
- Total Time
- 30 to 40 minutes, plus at least 2 hours’ soaking time
- Rating
- Comments
- Read comments
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Ingredients
- 2cups glutinous (sweet) rice, preferably long-grain
- 4ounces thick-sliced smoked bacon, cut in ½-inch pieces
- 2ounces Chinese sausage, chopped
- 1cup diced onion
- 6small dried red chiles or ½ teaspoon red pepper flakes
- 1tablespoon chopped dried shrimp
- 4ounces shiitake mushrooms, chopped
- Salt and pepper
- 2teaspoons grated ginger
- 1tablespoon soy sauce
- 1tablespoon sesame oil
- 2tablespoons Chinese sweet wine or sherry
- 3 or 4scallions, slivered
- Cilantro sprig
Nutritional analysis per serving (6 servings)
389 calories; 12 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 58 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 10 grams protein; 376 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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 ½ cup water and simmer 1 minute.
- Step 3
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.
Private Notes
Comments
Good basic recipe, don't need the bacon, just add more sausage. The sausage is plenty rich and fatty, and gives a better flavor in my opinion. Feel free to mess with the proportions and add more veggies like nappa cabbage or bok choy. My family makes a version of this to stuff turkey with and it's really good! Maybe I just like sticky rice too much.
This recipe is so flavorful! Great complement for Asian themed proteins. One of a very few recipes for using sticky rice. It really shines here!
A hot water bath is when you place the item in a container then place that container inside another (roasting pan, jelly roll pan, etc.). The fill the outside pan with boiling water to reach 1/2 way up the container with the food in it (in this case the rice) and place in the oven to heat.
Popular Minneapolis chef Yia Vang makes a phenomenal Hmong purple sticky rice side dish.
Made this for a dinner party and this was devoured. It's so good you'll want to make extra for leftovers. Agree with other poster - leave out the bacon and add more Chinese sausage. So yummy.
This recipe is so flavorful! Great complement for Asian themed proteins. One of a very few recipes for using sticky rice. It really shines here!