Hello! Hi everyone, Wesley here. Today we're diving back into our series dedicated to Chinese dim sum classics with a shot at a Chinese "sticky fried rice," or glutinous fried rice. As the name implies, our dish today will be a fairly straight forward fried rice, which is to say, a wok stir fry featuring rice cooked directly in the wok with a handful of veggies and proteins. Our fried rice today however will have one unique addition, which is gonna be the inclusion of some glutinous sticky rice. For those unfamiliar, glutinous rice (or sometimes, sticky rice and/or sweet rice) while may appear to look like any other rice in its raw form, in fact has a much higher content of amylopectin starch than your more common jasmine or long grain rice, resulting in a "sticky" and tacky texture to its cooked form (as a sidenote, it does not contain any gluten, misleading as that might be).
Though glutinous rice has a variety of uses all throughout Chinese cuisine (Some may recall the sticky rice "zhongzi" dumplings that we did not too long ago), the sticky fried rice that we're making today is popularly found as a small plate dish on dim sum carts for those seeking Chinese breakfast and/or brunch time snacks, which makes it a wonderful addition to the now growing list of dim sum recipes on this channel. Hope you try it.
Serves 2-3
INGREDIENTS
2 cups glutinous rice
4 cloves garlic
1 inch (about 1 tbsp) ginger
3 lap cheong sausages
4-6 shiitake mushrooms
2 eggs
2-3 tbsp dried shrimp (optional)
cilantro
peanut oil
INGREDIENTS (sauce)
4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)
1 tbsp shaoxing wine
1 tbsp sesame oil
1 tbsp black vinegar
1 tbsp dark soy sauce
1 tbsp oyster sauce
INGREDIENTS (egg marinade)
1 tbsp shaoxing wine
1/2 tsp white pepper
PREP
COOK the glutinous rice in a rice cooker with a 2:1 ratio (2 cups rice, 1 cup water)
CRUSH and mince the garlic, set aside
FINE MINCE the ginger, set aside
REHYDRATE the shiitake mushroom in boiling water for 5 minutes, then remove, slice into strips, and set aside
REHYDRATE the dried shrimp in boiling water for 5 minutes, then remove and set aside
SLICE the lap cheong into coins on a bias, set aside
COMBINE all sauce ingredients, set aside
WHISK the eggs together with all egg marinade ingredients, set aside
ON THE STOVE
HEAT a wok as hot as possible, then add 4 tbsp peanut oil and long yao
ADD the garlic and ginger, then bloom for 15 seconds until fragrant
ADD the lap cheong, shiitake, and shrimp, then saute for 2-3 minutes
MOVE the contents of the wok to one side, then add the eggs to the wok surface, let set for 20-30 seconds, and toss to combine
ADD the cooked glutinous rice about 1/4 cup at a time, breaking up any large clumps with the spatula
ADD the sauce mixture 2 tbsp at a time and season to taste
GARNISH with cilantro, then serve in a dome plating