Sticky Chinese Sausage Fried Rice Recipes

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CHINESE STIR-FRIED STICKY RICE WITH CHINESE SAUSAGE



Chinese Stir-Fried Sticky Rice with Chinese Sausage image

Glutinous rice (aka sticky rice) is slowly cooked on the stove, similar to the way risotto is cooked. This flavorful dish is worth the effort.

Provided by hello angie

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 5h6m

Yield 6

Number Of Ingredients 12

2 cups glutinous rice
8 dried shiitake mushrooms
⅓ 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
½ cup chopped cilantro, or to taste

Steps:

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

Nutrition Facts : Calories 544.5 calories, Carbohydrate 82.8 g, Cholesterol 103.5 mg, Fat 16.4 g, Fiber 6.2 g, Protein 21.8 g, SaturatedFat 1.1 g, Sodium 830.6 mg, Sugar 1.8 g

SAVORY STICKY RICE BOWLS (OR STIR-FRIED STICKY RICE)



Savory Sticky Rice Bowls (or Stir-Fried Sticky Rice) image

Provided by David Tanis

Categories     dinner, one pot, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 14

2 cups glutinous (sweet) rice, preferably long-grain
4 ounces thick-sliced smoked bacon, cut in 1/2-inch pieces
2 ounces Chinese sausage, chopped
1 cup diced onion
6 small dried red chiles or 1/2 teaspoon red pepper flakes
1 tablespoon chopped dried shrimp
4 ounces shiitake mushrooms, chopped
Salt and pepper
2 teaspoons grated ginger
1 tablespoon soy sauce
1 tablespoon sesame oil
2 tablespoons Chinese sweet wine or sherry
3 or 4 scallions, slivered
Cilantro sprig

Steps:

  • 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.
  • 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 1/2 cup water and simmer 1 minute.
  • 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.

Nutrition Facts : @context http, Calories 394, UnsaturatedFat 8 grams, Carbohydrate 58 grams, Fat 13 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 4 grams, Sodium 374 milligrams, Sugar 3 grams, TransFat 0 grams

STICKY RICE WITH CHINESE SAUSAGE



Sticky Rice with Chinese Sausage image

Sticky rice with Chinese sausage is a dim sum favorite, and really easy to make at home. You'll be delighted with this authentic Chinese sticky rice recipe!

Provided by Bill

Categories     Rice

Time 1h15m

Number Of Ingredients 16

2 cups uncooked sticky rice ((400g, also known as "Sweet Rice" or "Glutinous Rice"))
1 tablespoon oyster sauce
1 ½ tablespoons soy sauce
2 teaspoons dark soy sauce
¼ teaspoon sesame oil
¼ cup chicken stock ((60 ml))
½ teaspoon salt
2 tablespoons oil
¼ cup dried shrimp ((soaked for 15 minutes in warm water))
1 medium onion ((finely diced))
5 dried shiitake mushrooms ((soaked in warm water until softened and diced))
3 links Chinese sausage ((cut into small discs))
1 teaspoon Shaoxing wine
white pepper ((to taste))
2 scallions ((chopped))
Cilantro ((to garnish, optional))

Steps:

  • Cook the sticky rice according to the directions on the package and set aside to cool (we usually just make it in our rice cooker). You can also use our method for soaking and steaming the sticky rice to pre-cook it.
  • Combine the oyster sauce, soy sauces, sesame oil, chicken stock, and salt in a small bowl and set aside. Heat the oil in a wok over medium heat. Add the shrimp and stir-fry for 30 seconds to bring out the flavor. Next, add the onion, mushrooms and Chinese sausage, and stir-fry for another minute, taking care not to burn the onion. Add the Shaoxing wine and stir-fry for another 2 minutes.
  • Add all of the cooked sticky rice to the wok and break it up as much as possible with a spatula. Spoon half of the sauce mixture over the rice (it helps to add the sauce over any clumps of rice to help break them up). Mix well, using a scooping motion to ensure the rice doesn't stick to the bottom of the wok. Add the rest of the sauce and stir-fry until the rice is uniform in color.
  • Season with white pepper to taste and mix in the scallions. You can serve it as is...or if you want to get fancy, you can pack the rice into a nice round bowl rinsed in warm water and turn it over on a plate. Garnish with cilantro and serve.

Nutrition Facts : Calories 493 kcal, Carbohydrate 54 g, Protein 21 g, Fat 21 g, SaturatedFat 5 g, Cholesterol 153 mg, Sodium 954 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

STICKY RICE WITH CHINESE SAUSAGE



Sticky Rice with Chinese Sausage image

Categories     Wok     Mushroom     Rice     Side     Stir-Fry     Sausage     Fall     Chestnut     Soy Sauce     Gourmet     Sugar Conscious     Dairy Free

Yield Makes 8 to 10 side-dish servings

Number Of Ingredients 17

3 cups Chinese or Japanese short-grain sticky ("sweet") rice*
1 cup Chinese dried black mushrooms* or dried shiitake mushrooms (1 1/2 oz)
5 Chinese sausages* (6 to 8 oz total)
1 tablespoon peanut oil
1 tablespoon minced peeled fresh ginger
1/2 cup thinly sliced scallion (white and pale green parts only; from 1 bunch)
1 1/2 cups bottled peeled cooked whole chestnuts (from a 14- to 15-oz jar), drained and coarsely chopped
1/3 cup Chinese rice wine or medium-dry Sherry
3 tablespoons soy sauce
2 tablespoons oyster sauce
2 teaspoons Asian sesame oil
1 teaspoon salt
1/2 teaspoon white pepper
2 cups reduced-sodium chicken broth
Garnish: thinly sliced scallion greens
Special Equipment
a wok

Steps:

  • Cover rice with cold water by 1 inch in a large bowl and soak at least 2 hours. Drain in a sieve and rinse well under cold running water.
  • Soak mushrooms in warm water 30 minutes, then drain, squeezing excess liquid back into bowl, and discard liquid. Rinse mushrooms to remove any grit, then discard stems and coarsely chop caps. 3Quarter sausages lengthwise and cut into 1/2-inch pieces.
  • Heat a wok over high heat until just smoking. Add peanut oil and heat, swirling in wok, until just smoking. Add ginger and scallion and stir-fry 30 seconds. Add sausage and stir-fry 1 minute, then add mushrooms and stir-fry 1 minute. Add chestnuts and stir-fry 1 minute. Stir in rice wine, soy sauce, oyster sauce, sesame oil, salt, and white pepper and remove from heat. Add drained rice and stir to coat.
  • Transfer mixture to a 4- to 6-quart heavy pot and add broth (broth will not completely cover rice). Bring to a simmer, stir once, then reduce heat to low. Cover and cook 25 minutes more, then remove from heat. Stir from bottom to distribute ingredients and let stand, covered, 10 minutes before serving.
  • *Available at Asian markets and Kam Man Food Products (212-571-0330).

INSTANT POT CHINESE SAUSAGE RICE



Instant Pot Chinese Sausage Rice image

Chinese sausage rice made easy using the Instant Pot. No rice soaking required, minimal active cooking time, and perfect results. The rich and savory sticky rice is seasoned with soy sauce and mixed with sweet Chinese sausage and crunchy water chestnuts. It's a perfect one-pot weekday dinner!

Provided by Maggie Zhu

Categories     Main     Side

Time 40m

Number Of Ingredients 12

2 1/2 cups glutinous rice ((long grain or short grain sticky rice) (*Footnote 1))
4 tablespoons unsalted butter
2 large shallots (, sliced (or 1 onion))
8 (about 0.5 oz / 15 g ) dried shiitake mushrooms ((medium-sized))
5 links (7 oz / 200 g) Chinese sausage (, sliced)
1/4 cup Shaoxing wine ((or dry sherry))
2 cups chicken broth ((*Footnote 2))
1 cup whole water chestnuts (, sliced)
2 tablespoons soy sauce
2 teaspoons dark soy sauce ((or soy sauce) (*Footnote 3))
1/2 teaspoon salt
2 green onions (, thinly sliced, for garnish)

Steps:

  • Add the rice and enough water to cover the rice into a large bowl. Use your fingers to gently rinse the rice in a swirling motion, then drain the water.
  • Heat 1 cup of water in the microwave until hot. Add the dried shiitake mushrooms. Soak until the mushrooms turn soft, 15 to 20 minutes. Once done, squeeze the liquid out of the mushrooms into the soaking water. Slice the mushrooms thinly. Reserve 1/2 cup of the soaking water for cooking.
  • Cut the rest of the ingredients while rehydrating the mushrooms.
  • Turn on the "Saute" function on your Instant Pot and wait until it's heated. Add the butter and stir a few times until it melts.
  • Add the shallot and shiitake mushrooms. Stir a few times to coat well with butter. Then spread the ingredients into a single layer. Let cook, stirring occasionally, until the edges of the onions turn golden, 6 minutes or so.
  • Add the Chinese sausage. Cook and stir until the edges turn golden and crispy, 2 minutes.
  • Pour in the Shaoxing wine. Use your spatula to release any brown bits stuck to the bottom of the pan. Cook until the wine has evaporated completely.
  • Turn off "Saute". Add the rice. Stir to mix the rice evenly with the other ingredients. Add the chicken stock, the 1/2 cup mushroom soaking liquid, water chestnuts, soy sauce, dark soy sauce, and salt. Stir to mix well.
  • Cover the Instant Pot and seal the valve. Set on "Rice" for 12 minutes.
  • Once the Instant Pot is done cooking, wait for 5 minutes, then switch to fast release by using a long spatula or other utensil to rotate the valve to "Venting" (or use the release button on your Instant Pot lid). Stay away from the Instant Pot to avoid being burned by the hot steam coming out of the pot when using fast release.
  • Fluff the rice and garnish with sliced green onions.
  • Serve hot as a main or side dish.
  • Store the leftovers in a sealed container in the fridge for up to 3 days or in the freezer for 1 month. Reheat in the microwave before serving.

Nutrition Facts : ServingSize 1 serving, Calories 365 kcal, Carbohydrate 59.4 g, Protein 10.8 g, Fat 8.1 g, SaturatedFat 3 g, Cholesterol 21 mg, Sodium 767 mg, Fiber 1.6 g, Sugar 1.8 g

STICKY RICE STUFFING (A CHINESE-INSPIRED THANKSGIVING RECIPE)



Sticky Rice Stuffing (A Chinese-Inspired Thanksgiving Recipe) image

This rich, savory, and buttery sticky rice stuffing is made with sweet Chinese sausage, smoky mushrooms, and crunchy water chestnuts. Cooked with butter, fresh aromatics, and finished up with a drizzle of soy sauce, this hearty stuffing will go well with your regular Thanksgiving dishes while spicing up your dinner party with an exotic touch.

Provided by Maggie Zhu

Categories     Side

Time 1h

Number Of Ingredients 12

2 1/2 cups glutinous rice ((long grain or short grain sticky rice))
4 tablespoons unsalted butter
2 large shallots (, sliced (or 1 onion))
8 to 10 (about 0.7 oz / 20 g) dried shiitake mushrooms (, medium-sized (*Footnote))
5 links (7 oz / 200 g) Chinese sausage (, sliced)
1/4 cup Shaoxing Chinese wine ((or dry sherry))
2 1/2 cups chicken broth
1/2 teaspoon salt
1 cup whole water chestnuts (, sliced)
2 tablespoons soy sauce
2 teaspoons dark soy sauce ((or soy sauce))
2 green onions (, thinly sliced, for garnish)

Steps:

  • Add rice and water to cover into a large bowl. Use your fingers to gently rinse the rice in a swirling motion, then drain the water. Add water to cover the rice with 1" (2 cm) of water. Soak at room temperature overnight. Drain thoroughly before cooking.
  • Heat 1 cup of water in the microwave until hot. Add the dried shiitake mushrooms. Soak until the mushrooms turn soft, 15 to 20 minutes. Once done, squeeze the liquid out of the mushrooms into the soaking water. Slice the mushrooms thinly. Reserve the soaking water for cooking.
  • Cut the rest of the ingredients while rehydrating the mushrooms.
  • Heat the butter in a 4-quart dutch oven (or tight-sealing heavy pot) over medium heat. When the butter has melted, add the shallot and shiitake mushrooms. Cook, stirring frequently, until the onions turn golden and translucent, 6 to 8 minutes.
  • Add the Chinese sausage. Cook and stir for 1 minute.
  • Pour in the Shaoxing wine. Use your spatula to release any brown bits stuck on the bottom of the pan. Cook until the wine has evaporated completely.
  • Add the rice. Stir to mix the rice evenly with the other ingredients. Add the chicken stock and salt. Stir to mix well.
  • Add the water chestnuts. Pour in the soy sauce and dark soy sauce. Gently stir a few times to mix the soy sauce.
  • Cook until the liquid comes to a low simmer. Turn to very low heat and cover the dutch oven. Steam until the rice is cooked through, 20 to 25 minutes. Uncover the pan and taste the rice at the 20-minute mark. If the rice still has a bit of a raw texture, let it cook for another 5 minutes.
  • Once done, uncover the pan and stir with a rice paddle or spatula to fluff the rice. Garnish the stuffing with sliced green onions.
  • Serve hot as a side.
  • This dish can be cooked 1 to 2 days in advance. Reheat it in the same dutch oven in a 350 ℉ (176 ℃) oven with the lid on until warm. You can reheat it in the microwave, too. To heat it evenly, be sure to stir the rice several times over the course of reheating.
  • It's very likely that the sticky rice will stick to the bottom of the pot once you're done cooking. This is due to the starchy texture and the added soy sauce. To clean up the pot, add 2" (5 cm) of water to the pot and boil for 5 to 10 minutes, until the sticky rice can be lifted easily with a wooden spatula. Scrape off any stuck residue and rinse the pan using detergent.

Nutrition Facts : ServingSize 1 serving, Calories 365 kcal, Carbohydrate 59.4 g, Protein 10.8 g, Fat 8.1 g, SaturatedFat 3 g, Cholesterol 21 mg, Sodium 767 mg, Fiber 1.6 g, Sugar 1.8 g

PRESSURE COOKER CHINESE STICKY RICE WITH SAUSAGE



Pressure Cooker Chinese Sticky Rice with Sausage image

This pressure cooker recipe for Chinese Sticky Rice with Sausage recreates the a simpler version of the dim sum favorite Lo Mai Gai in one step, using your Instant Pot. So nice to be able to make this at home for a weeknight supper!

Provided by URVASHI PITRE

Categories     Main Courses     Side Dishes

Time 20m

Number Of Ingredients 8

1/2 cup Dried Shiitake Mushrooms ((or sub fresh, or other variety of dried mushrooms))
1 cup Glutinous Rice
3 links Chinese Sausage, (Lap Xuong chopped)
2 cups Water (or chicken broth)
1 tablespoon Soy Sauce
2 teaspoons Oyster Sauce
1 tablespoon Sesame Oil
1/2 -1 teaspoon Kosher Salt

Steps:

  • Soak the dried mushrooms in hot water and let them sit there while you get your other ingredients ready.
  • In the inner liner of your pressure cooker or instant pot, add in all the other ingredients. Add in mushrooms and stir.
  • Cook on high pressure for 10 minutes, and then allow it to release pressure naturally for 10 minutes. Then release all remaining pressure.
  • Open the pressure cooker, stir to mix well and allow all water to absorb, and serve.

Nutrition Facts : Calories 218 kcal, Carbohydrate 41 g, Protein 4 g, Fat 4 g, Sodium 58 mg, Fiber 1 g, ServingSize 1 serving

CHINESE SAUSAGE FRIED RICE



Chinese sausage fried rice image

This Chinese sausage fried rice is the ultimate fried rice of them all. It is flavour packed comfort food, quick and easy!

Provided by Genevieve

Categories     Main Course

Time 22m

Number Of Ingredients 10

2 cups Leftover (overnight) rice ((note 1))
2 Chinese sausage (lap cheong) (Thinly sliced (note 2))
2 eggs (whisked)
1/2 brown onion (finely diced)
1 clove garlic (finely minced)
1 spring onion/scallion (large, thinly sliced (note 3))
1 tbsp soy sauce
2 tbsp oil (such as canola or sunflower)
1/4 tsp salt (guide, adjust for personal preference)
1/4 tsp black pepper

Steps:

  • Optional: remove the casing of the sausages by soaking it in warm to hot (not boiling) water for 2 minutes then peel at either ends. Discard casing. (note 4)
  • Scramble eggs in a hot non-stick pan with 1 tbsp of oil. Once it has formed shape but not completely cooked through, remove and set aside. This takes about 10 seconds.
  • In the same pan, add remaining oil and saute onions and garlic on high heat.
  • Once onions and garlic has turned slightly golden, add chinese sausages and white parts of the sliced spring onions/scallions. Saute on medium heat for 1 - 2 minutes.
  • By now you the smell from the pan (or wok if using) should be heavenly. Push ingredients in the pan to the edges of pan/wok to make room for rice.
  • Pour leftover rice in the middle of pan/wok and turn the heat back up to high and stir fry for 1 minute. Push clumps of rice down with the flat side of spatula to break rice apart.
  • Add in soy sauce, salt and pepper. Stir fry for 2 more minutes. Make sure each and every grain of rice has touched the hot pan/wok.
  • Add scrambled eggs back into the pan/wok along with green parts of sliced spring onions/scallions.
  • Break eggs apart into similar size as sausages. Stir fry and mix through for about 20 - 30 seconds.
  • Serve on its own or your favourite Chinese meat or vegetable dish.

Nutrition Facts : Calories 588 kcal, Fat 23.9 g, SaturatedFat 5 g, Protein 24.8 g, Carbohydrate 66 g, Cholesterol 216 mg, Sodium 1604 mg, Sugar 1.9 g, Fiber 1.6 g, ServingSize 1 serving

CHINESE STICKY RICE



Chinese Sticky Rice image

This sticky rice recipe is a fail-proof, super easy, and crowd-pleasing dish. Most of the ingredients can now be found in the Asian aisles of your favorite grocery stores.

Provided by Amy | Chew Out Loud

Categories     Main Dish

Time 55m

Number Of Ingredients 12

3 cups uncooked short-grain glutinous rice
1 cup dehydrated/dried Shiitake mushrooms
5 links of Chinese Sausage (lap cheong, diced)
1 TB vegetable oil
1 TB finely minced (peeled fresh ginger)
1/3 cup Chinese cooking rice wine
4 TB regular soy sauce or tamari
3 TB Asian oyster sauce
4 tsp Asian pure sesame oil
1/2 tsp white pepper
2 1/3 cups good chicken broth
1/2 cup thinly sliced scallions (greens only)

Steps:

  • Do ahead: Rehydrate dried Shiitake mushrooms by soaking in warm water for about 1 hour. Drain well and chop. Set aside.
  • Drain: Drain soaked rice and rinse with cold water. Set aside.
  • Heat: Heat up a heavy large pot (I use my largest All-Clad) with 1 TB oil until hot. Add ginger and stir fry for a minute. Add Chinese sausage and Shiitake mushrooms, stir frying for another minute. Add in rice wine, soy sauce, oyster sauce, sesame oil, white pepper, and rice. Stir to coat thoroughly. Add broth, stir to incorporate, and bring to a boil.
  • Simmer: Once it reaches a boil, immediately reduce to simmer. Cover tightly and cook 45 minutes. Turn heat off and let it sit for at least 10 minutes, covered. Do not peak!
  • Stir and Stand: Carefully stir cooked sticky rice, from bottom to top throughout. Cover and let stand another 10 minutes before serving.
  • Garnish and Serve: Garnish with freshly sliced scallions, if desired. Chopped cilantro or chives work well, too.

Nutrition Facts : Calories 222 kcal, Sugar 3.2 g, Sodium 598.1 mg, Fat 7.2 g, SaturatedFat 2.3 g, Carbohydrate 32.6 g, Fiber 4.5 g, Protein 9.3 g, Cholesterol 15.1 mg, ServingSize 1 serving

CHINESE SAUSAGE WITH STICKY RICE (XôI LạP XưởNG)



Chinese Sausage with Sticky Rice (Xôi Lạp Xưởng) image

Al dente and sticky rice with plump and juicy pieces of flavorful lap cheong, this recipe will teach you a very simple and easy recipe to enjoy Chinese sausage on a weeknight.

Provided by Huy Vu

Categories     Breakfast     Dinner     Lunch

Time 8h22m

Number Of Ingredients 3

208 g glutinous sticky rice
48 fl oz water (plus more for steamer)
93 g Chinese sausages

Steps:

  • In a mixing bowl, combine the glutinous rice and water. Cover with a lid or towel and let rest for at least 8 hours.
  • In a pot of water over medium-high heat, add the steamer and line with the cheesecloth. Preheat the steamer for about 2 minutes or until you start to see steam rising above the steamer.
  • Drain the water from the soaked rice.
  • Add rice to the preheated steamer lined with cheesecloth and spread evenly. Add the Chinese sausages on top of the rice at least 1 inch apart.
  • Cover with the lid and steam for 20 minutes. Make sure to add water to the pot throughout the steaming process so the pot doesn't run out of water.
  • Open the lid and check the texture of the rice, it should be plump, soft, and chewy. The rice should not be mushy or too hard. If the texture is too al dente for your preference, you can close the lid and continue to cook for an additional 2 minutes before checking the texture again. Cook until it reaches the final desired texture because it will not continue to cook once you remove it from the heat.
  • Transfer the rice into bowls. Cut the Chinese sausage into bite-size pieces. Serve immediately.

Nutrition Facts : Calories 479.8 kcal, Carbohydrate 87.44 g, Protein 12.58 g, Fat 7.57 g, SaturatedFat 1.61 g, Cholesterol 17.5 mg, Sodium 342.76 mg, Fiber 2.91 g, ServingSize 1 serving

STICKY CHINESE SAUSAGE FRIED RICE



Sticky Chinese Sausage Fried Rice image

This sticky fried rice is slightly crisped, studded with Chinese sausage and coated in a rich flavorful sauce.

Provided by Arlyn Osborne

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

3 tablespoons low sodium soy sauce
2 tablespoons oyster sauce
1 tablespoon light brown sugar
2 teaspoons rice vinegar
2 teaspoons sesame oil
vegetable oil
5 links Chinese sausage, sliced into rounds
4 sliced scallions, plus more for garnish
3 garlic cloves, minced
1 teaspoon minced ginger
3/4 cup frozen peas and carrot, thawed
3 cups cold cooked sushi rice
salt
pepper
3 large eggs, beaten

Steps:

  • Add the soy sauce, oyster sauce, brown sugar, vinegar and sesame oil to a small bowl. Whisk to combine and set aside.
  • Heat 2 tablespoons of oil in a large nonstick skillet over medium heat.
  • Add peas and carrots and cook until softened, about 5-7 minutes. Add the scallions, garlic and ginger and cook for 30-60 seconds until fragrant. Transfer to a bowl with a slotted spoon.
  • Add the sausage and cook until slightly browned, about 4-5 minutes. Transfer to the bowl with the peas and carrots.
  • Increase the heat to medium high, add the rice, and flatten in an even layer in the skillet. Cook undisturbed to allow the bottom to crisp up slightly, about 5 minutes.
  • Season with salt and pepper, then stir and let cook for another 1-2 minutes.
  • Stir in the sausage and scallion mixture. Pour over the sauce and stir to combine. Cook for 1-2 minutes.
  • Push the rice to the sides and make a well in the center. Add about 2 teaspoons of oil onto the exposed pan and add the beaten eggs. Scramble the eggs and then stir to combine.
  • Garnish with sliced scallions before serving.

Nutrition Facts : Calories 246.6, Fat 6.3, SaturatedFat 1.6, Cholesterol 139.5, Sodium 730.3, Carbohydrate 38, Fiber 2.8, Sugar 4.1, Protein 9.4

STIR FRIED STICKY RICE WITH CHINESE SAUSAGE



STIR FRIED STICKY RICE WITH CHINESE SAUSAGE image

Categories     Mushroom     Pork     Side     Stir-Fry     Christmas     Thanksgiving     New Year's Eve     Dinner     Buffet     Sausage     Spring     Winter     Potluck

Yield 8 people

Number Of Ingredients 16

-3 cups of Sweet Glutinous Rice â€ÂÂÂ" (long or short grain is fine, this is not the same as sushi rice or white rice)
-1 cup dried shiitake mushrooms
-½ cup dried shrimp
-5 Chinese sausages
-1 cup of dried roasted peanuts
-2 tablespoon canola oil
-2 tablespoon minced peeled fresh ginger
-1.5 cup chopped green onions (2 bunches)
-1/3 cup Chinese rice wine or medium-dry Sherry
-3 tablespoons soy sauce
-2 tablespoons mushroom soy sauce
-2 teaspoons Asian sesame oil
-1 teaspoon sugar
-1/2 teaspoon white pepper
Special equipment: a wok
Garnish: thinly sliced scallion greens

Steps:

  • -Rinse and clean the rice with water a few times until the water runs clear. -Cover rice with warm water in a large bowl. You need to soak the rice at least 2 hours, but better if you can soak it overnight. -Wash the dried mushrooms in the sink and soak it in a bowl with hot water. Soak the mushroom for 1hr and squeeze the mushroom to remove excess liquid back into the bowl. Save this liquid because you will use it to cook the sticky rice. The mushrooms will have a hard stem and you would want to snip it off with a kitchen shear. Coarsely chop the mushrooms and set it aside. -Chop the sausage into ½ inch pieces. €-Wash and soak the dried shrimp in cold water for 1 hr. Drain the water and set the dried shrimp aside. -Heat the wok over high heat until just smoking. Add canola oil, ginger, green onions and stir-fry 30-45 seconds. Add sausage, dried shrimp, and mushrooms stir-fry 3-5 minute. Turn the heat down to medium high heat and stir in rice wine, sesame oil, sugar, and white pepper. -Now it’s time to stir in the rice. First you want to drain the liquid and set the liquid aside in a small bowl. You will now stir fried the sweet rice with what’s in the wok for 30-40mins in medium-high heat. While you are stir frying the sweet rice you want to add some of the mushroom/rice liquid you have set aside earlier into the wok (a little bit at a time). This process is similar to cooking Italian risotto. You will need to stir fried the rice constantly while adding the rice/mushroom liquid. You will know the rice is almost done when the rice turn translucent. -Add the soy sauce and mushroom soy sauce into the rice and mix until it’s well incorporated. -Add the peanuts and mix it evenly. -Transfer the rice into a large bowl, garnish with some more green onions on top and enjoy!

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pressure-cooker-chinese-sausage-with-brown-rice-steamy image
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glutinous-rice-with-chinese-sausage-color-your image
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Estimated Reading Time 3 mins


CHINESE SAUSAGE FRIED RICE (LOP CHEUNG CHOW FAN): A 20 ...
2018-11-29 Chinese Sausage Fried Rice or lop cheung chow fan is a quick and easy fried rice recipe that’s perfect for a weeknight meal.. I remember this Chinese sausage fried rice was one go-to recipe …
From thewoksoflife.com
Estimated Reading Time 8 mins
  • First, prepare your Chinese sausage, onion, and rice (either dig some leftover rice out of your refrigerator, or make a batch).
  • In a small bowl, add ¾ teaspoon salt, ¼ teaspoon sugar, 2 teaspoons hot water, 1/4 teaspoon sesame oil, 1 teaspoon regular soy sauce, ½ teaspoon dark soy sauce and ⅛ teaspoon ground white pepper. Set aside.
  • Heat your wok over medium high heat and spread 2 tablespoons of vegetable oil around the perimeter of the wok. Next, add the 2 beaten eggs to the oil, scrambling them and breaking them up into smaller pieces with your wok spatula just until done. Transfer them back to the bowl you used to beat them, and set aside.
  • Heat the wok over medium heat, and spread 1 tablespoon oil around your wok. Add the Chinese sausages (lop cheung), and stir-fry for 20 seconds.


CHINESE SAUSAGE FRIED RICE - HOW TO PREPARE IN 20 MINUTES
2020-01-22 Deep-fried the shallot until crispy. Use the shallot oil to fry the rice. Place the Chinese sausage in boiling water for twenty seconds. The casing will bulge out and detached. Remove it from the pot and let it cools. Cut the Chinese sausage into small dices. Stir-fried the Chinese sausage …
From tasteasianfood.com
Estimated Reading Time 8 mins
  • Place the Chinese sausage in boiling water for twenty seconds. The casing will bulge out and detached. Remove it from the pot and let it cools.


CHINESE STICKY RICE WITH PRESERVED MEATS | JENN'S KITCHEN ...
2020-04-06 Drain the glutinous rice and place into the rice cooker. Add in 1 1/4 cups of water into the rice. Follow instructions on the rice cooker and turn on cook setting, approximately 30 minutes. …
From jennskitchendiary.com
Estimated Reading Time 5 mins
  • Saute Chinese sausage and bacon on medium low heat to render fat, about 5 minutes. Set aside. Then saute garlic in the fat left in the pan. Saute for 5 minutes on medium heat until brown. Then set aside.
  • Add in Chinese sausage, bacon, and duck leg to the bottom of a rice cooker. Then add in soy sauce and xiaoxing wine.
  • Drain the glutinous rice and place into the rice cooker. Add in 1 1/4 cups of water into the rice. Follow instructions on the rice cooker and turn on cook setting, approximately 30 minutes.


XOI MAN STICKY RICE RECIPE WITH CHINESE SAUSAGE, CHICKEN ...
2009-10-04 Xoi man – sticky rice with Chinese sausage, chicken, shrimp and shredded pork was a common dish my mom would make for weekend picnics at the park or as a side dishes to barbecues. “ Man” means salty in Vietnamese but in this context it’s more like savory to distinguishing it from the many sweet sticky rice recipes–as this is a hearty meal all in one composed of sticky rice, Chinese ...
From theravenouscouple.com
Estimated Reading Time 2 mins


STICKY RICE WITH CHINESE SAUSAGE — PHASE CHANGES
2018-11-20 1 tbsp brown sugar. 2 scallions, chopped. Instructions. 1. In a rice cooker or in a pot on the stove, cook the sticky rice with three cups of water. 2. Chop the sausage into rounds and add them to a cold pan. Cook over low heat for 5 minutes, until the fat has rendered and the sausages are crisp. 3.
From phasechangeskitchen.com
Estimated Reading Time 7 mins


STICKY RICE WITH CHINESE SAUSAGE | RECIPE | ASIAN RECIPES ...
Oct 16, 2017 - Sticky rice with Chinese sausage is a dim sum favorite, and really easy to make at home. You'll be delighted with this authentic Chinese sticky rice recipe!
From pinterest.com


THE BEST FRIED STICKY RICE RECIPE | DIM SUM CENTRAL
2020-04-26 1. Wash, rinse, and soak rice with enough water to cover for at least 2 hours. Drain. 2. Soften the dried mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water, remove the mushroom stems and dice finely. Reserve the liquid. 3. Soften the dried shrimp by soaking in hot water for 45 minutes.
From dimsumcentral.com


STICKY RICE SAUSAGE STICKS RECIPE - SIMPLE CHINESE FOOD
Fry until golden. 8. Cut the fried sausage into pieces and divide the glutinous rice balls into 60 grams each. 9. Sticky rice dumplings wrapped with sausage. 10. Wrap tightly. 11. Then put it in the egg liquid.
From simplechinesefood.com


STICKY CHINESE SAUSAGE FRIED RICE RECIPE - FOOD.COM ...
Mar 23, 2019 - This sticky fried rice is slightly crisped, studded with Chinese sausage and coated in a rich flavorful sauce. Mar 23, 2019 - This sticky fried rice is slightly crisped, studded with Chinese sausage and coated in a rich flavorful sauce. Pinterest. Today. Explore . When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device ...
From pinterest.com


STICKY CHINESE SAUSAGE FRIED RICE RECIPES
Transfer egg to a cutting board and allow to cool slightly. Roll into a long tube and slice into thin ribbons. 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.
From tfrecipes.com


HOW TO MAKE CANTONESE STIR FRIED STICKY RICE ... - YOUTUBE
This rice is the best fried rice you'll ever eat. It's an old school Cantonese dish... and personally one of my favorite things to eat in China, period.A sp...
From youtube.com


STICKY CHINESE SAUSAGE FRIED RICE RECIPE - FOOD.COM ...
Mar 23, 2019 - This sticky fried rice is slightly crisped, studded with Chinese sausage and coated in a rich flavorful sauce. Mar 23, 2019 - This sticky fried rice is slightly crisped, studded with Chinese sausage and coated in a rich flavorful sauce. Pinterest. Today. Explore . When autocomplete results are available use up and down arrows to review and enter to select. Touch device users ...
From pinterest.ca


STICKY RICE WITH CHINESE SAUSAGE- TFRECIPES
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. Stir drained rice into the skillet. Cook and stir until lightly toasted, 1 to 2 minutes. Pour in reserved ...
From tfrecipes.com


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