Chinese Restaurant Style Sticky Rice
Get ready to bring the flavors of your favorite takeout straight to your kitchen with this Chinese Restaurant Style Sticky Rice recipe! Packed with mouthwatering umami goodness, this dish combines soft, chewy glutinous rice with the savory richness of lap cheong (Chinese sausage), dried shiitake mushrooms, and shrimp. Layered with aromatic soy sauce, dark soy sauce, oyster sauce, and sesame oil, every bite is bursting with bold flavors. Perfected with a simple simmering technique that ensures the rice absorbs every drop of flavorful liquid, this recipe delivers a satisfying, restaurant-quality dish that’s easy to recreate at home. Garnished with fresh green onions, it’s the ultimate comfort food for sharing at family dinners or enjoying alone. Plus, it’s a one-pot wonder, making it as convenient as it is delicious!
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Ingredients
- 2 cups Glutinous rice
- 2.5 cups Water
- 2 links Lap Cheong (Chinese sausage)
- 6 pieces Dried shiitake mushrooms
- 2 tablespoons Dried shrimp
- 3 tablespoons Soy sauce
- 1 tablespoon Dark soy sauce
- 1.5 tablespoons Oyster sauce
- 1 teaspoon Sesame oil
- 2 tablespoons Vegetable oil
- 3 stalks Green onions
- 0.5 teaspoon Salt
- 1 pinch Pepper
Directions
Step 1
Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for 4–6 hours or overnight, then drain it thoroughly.
Step 2
Rinse the dried shiitake mushrooms and soak them in warm water for 20–30 minutes until softened. Squeeze out the excess water, remove the stems, and dice the mushroom caps. Reserve the soaking liquid by straining it through a fine mesh sieve.
Step 3
Soak the dried shrimp in warm water for 10–15 minutes until softened. Drain and pat dry.
Step 4
Slice the lap cheong (Chinese sausage) into small pieces. Finely chop the green onions and set aside.
Step 5
In a large pan or wok, heat 2 tablespoons of vegetable oil over medium heat. Add the lap cheong and stir-fry for 1–2 minutes until fragrant. Remove the sausage and set aside.
Step 6
In the same pan, add the dried shrimp and diced shiitake mushrooms. Stir-fry for 2–3 minutes, then remove them and set aside with the sausage.
Step 7
Add the drained glutinous rice to the pan and stir-fry for 2 minutes, coating the rice in the residual oil.
Step 8
In a small bowl, combine soy sauce, dark soy sauce, oyster sauce, sesame oil, salt, and a pinch of pepper. Add the mixture to the rice, stirring to evenly coat.
Step 9
Carefully pour in 2.5 cups of water (or a combination of mushroom soaking liquid and water) and bring it to a boil. Reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer for 20–25 minutes until the liquid is absorbed and the rice is cooked through.
Step 10
Once the rice is cooked, gently fluff it with a fork and stir in the reserved lap cheong, mushrooms, and dried shrimp.
Step 11
Garnish with chopped green onions and serve warm.
Nutrition Facts
| Serving size | (1356.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1390.3 |
| Total Fat 63.4g | 0% |
| Saturated Fat 12.9g | 0% |
| Polyunsaturated Fat 23.0g | |
| Cholesterol 190mg | 0% |
| Sodium 6854.4mg | 0% |
| Total Carbohydrate 165.9g | 0% |
| Dietary Fiber 23.6g | 0% |
| Total Sugars 6.5g | |
| Protein 50.5g | 0% |
| Vitamin D 924IU | 0% |
| Calcium 162.5mg | 0% |
| Iron 5.9mg | 0% |
| Potassium 1724.8mg | 0% |
Source of Calories