Fried Glutinous Rice

Fried glutinous rice is a Cantonese dish. You can make it with glutinous rice that’s cooked or raw. This recipe is for the raw version, which is more fragrant, more chewy, and not sticky at all. It’s like regular fried non-glutinous rice, but better.

Stir-frying raw glutinous rice requires some patience. Water must be added to the rice a little at a time.

Too much water in one go would result in an excessive amount of starch leaking out of the rice. Starch + water + heat = sticky mess. You don’t want that, trust me.

After you add water, you have to stir-fry continuously till the rice absorbs all of the water. Then, you add a bit more water, and stir-fry again. The cycle goes on for about 15 minutes.

You can add anything you like to fried glutinous rice. The classic choices are dried prawns, dried mushrooms, lap cheong (Chinese sausage), peanuts, and eggs. A good cook would strike a perfect balance between the rice and additional ingredients. Neither overwhelms the other.

When you’re eating fried glutinous rice, chew it thoroughly to savour the texture and aroma.

Fried Glutinous Rice (生炒糯米饭)

Glutinous rice may be stir-fried after or before it's cooked. This recipe is for the latter. Water must be added to raw glutinous rice a little at a time whilst stir-frying continuously. If you add too much water in one go, or if your stir-frying slacks off, the rice would clump together. The list of ingredients looks long. That's because some seasonings are used twice and therefore listed twice. 

5 from 1 vote

Print Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course One Dish Meal, Side Dish

Cuisine Chinese

Servings 4

Calories 477 kcal

Cook ModePrevent your screen from going dark

Ingredients

  

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• 320 g glutinous rice
• 8 medium-size Chinese dried mushrooms (35 g)
• 20 g dried prawns
• 100 g pork shoulder butt
• 1 tsp light soya sauce
• 1 tsp Shaoxing wine
• 1 tsp egg (from 2 eggs used to make omelette)
• 2 eggs (use 1 tsp for marinating pork)
• 1 dash ground white pepper
• 1 pinch sugar
• 1 tsp Shaoxing wine
• 1 tsp light soya sauce
• ½ tbsp white sesame oil
• 1 tbsp white sesame oil
• 2 tbsp Shaoxing wine
• ¼ tsp salt
• ½ cup water
• 1½ tbsp oyster sauce
• 3 tbsp deep-fried shallots
• 3 tbsp roughly chopped spring onions
• ground white pepper to taste
• ½ tsp toasted white sesame seeds

Instructions

 

• Rinse glutinous rice thoroughly. Add enough water to cover by 1 cm. Wait 3 hours. Drain thoroughly.
  320 g glutinous rice
• Wash dried mushrooms. Soak in 120 ml water till soft, about 30 minutes. Squeeze dry, reserving soaking liquid. Remove stalks (discard or make stock). Dice mushroom caps 1 cm.
  8 medium-size Chinese dried mushrooms (35 g)
• Wash dried prawns. Soak in 2 tbsp water till soft, around 30 minutes. Squeeze dry, reserving soaking liquid.
  20 g dried prawns
• Wash pork butt. Dice 1 cm. Marinate 15 minutes with light soya sauce, Shaoxing wine and egg.
  100 g pork shoulder butt, 1 tsp light soya sauce, 1 tsp Shaoxing wine, 1 tsp egg (from 2 eggs used to make omelette)
• Beat eggs with dash of ground white pepper, sugar, Shaoxing wine and light soya sauce.
  2 eggs (use 1 tsp for marinating pork), 1 dash ground white pepper, 1 pinch sugar, 1 tsp Shaoxing wine, 1 tsp light soya sauce
• Heat well-seasoned or non-stick wok. Add sesame oil. When oil is hot, over high heat, add beaten eggs. Swirl wok so that eggs form thin layer. Flip eggs when underside is lightly brown. Chop roughly with spatula. Transfer to plate. Set aside.
  ½ tbsp white sesame oil
• Add oil to the wok. Stir-fry dried prawns over high heat till lightly golden. Add mushrooms and stir-fry till fragrant. Add pork. Stir-fry till wok is very hot. Drizzle with Shaoxing wine. Stir till absorbed. Sprinkle with salt and stir through.
  1 tbsp white sesame oil, 2 tbsp Shaoxing wine, ¼ tsp salt
• Add rice and stir through again. Drizzle with mushrooms soaking liquid. Stir till absorbed. Drizzle with dried prawns soaking liquid. Repeat stirring as before. Add water 2 tbsp at a time, stir-frying till absorbed after each addition. Rice should be cooked after adding ½ cup water, which should take about 10 minutes.
  ½ cup water
  
• Taste to check if rice is cooked. If it isn’t or if it’s too hard, add more water and stir-fry a few more minutes. Add oyster sauce and mix thoroughly. Taste and adjust seasoning if necessary. Turn off heat. Sprinkle with half of omelette, deep-fried shallots, and spring onions. Add ground white pepper to taste. Mix through.
  1½ tbsp oyster sauce, 3 tbsp deep-fried shallots, 3 tbsp roughly chopped spring onions, ground white pepper to taste
• Plate and sprinkle with sesame seeds, remaining omelette, shallots and spring onions. Serve immediately.
  ½ tsp toasted white sesame seeds