Fried Glutinous Rice

When cooked it becomes sticky and slightly translucent, unlike regular rice, glutinous rice has a chewy texture along with a slightly sweet taste. This multipurpose sticky rice has such an all-rounded naturally sweet flavour; it lends itself to desserts as well as savoury dishes. A quick and easy way to enjoy its unique texture and flavour, just fry it together with simple everyday ingredients!
Fried glutinous rice is a popular traditional dish among the Chinese and is often eaten for breakfast or during festive occasions. Chinese sausages add in a hint of sweetness, while mushrooms and dried shrimps give it that distinct umami taste and texture. These flavours along with the tanginess from soya sauce mixed into that sweet chewy glutinous rice – it’s just the perfect combination! Steaming the rice before frying boosts its texture and it’s what makes this dish so deliciously fun to eat.
Using glutinous rice makes the classic fried rice dish ever so fragrant and less greasy than usual. The traditional cooking method can be time consuming and require a lot of work, but recreate this delectable mix of textures and flavours easily with our version of Fried Glutinous Rice. This hearty quick fix is more than enough to satisfy those hunger pangs in an instance.
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300g glutinous rice
1Chinese sausage
1liver sausage
30g dried shrimp
20g dried shiitake mushrooms (soaked to soften)
50g shallots (minced)
20g garlic (minced)
1tbsp oil
2 eggs
Dash of pepper and salt
2stalks spring onion (chopped)
1tbsp light soya sauce
½tsp dark soya sauce
¼tsp salt
2tbsp Shaoxing wine
1tbsp oyster sauce
¼tsp pepper
2tsp sesame oil
150ml hot water
1tbsp oil



Wash and soak 300g glutinous rice overnight. Drain.
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Steam glutinous rice for 20 to 25 minutes in a bamboo steamer or a cloth lined steamer, until cook. Set aside.
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Dice 1 Chinese sausage, 1 liver sausage and 20g shiitake mushrooms. Wash and coarsely chop 30g dried shrimp.
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Mix 1 tbsp light soya sauce, ½ tsp dark soya sauce, ¼ tsp salt, 1 tbsp oyster sauce, ¼ tsp pepper, 2 tsp sesame oil and 150ml hot water in a bowl.
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Whisk 2 eggs with a dash of pepper and salt. Cook it crepe style on a non-stick pan. Stack the pieces of egg crepe, roll it and slice thinly. Loosen it and set aside.
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Heat up 1 tbsp oil in a non stick pan/wok.
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Fry coarsely dried shrimp until fragrant.
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Add in 50g minced shallot and 15g minced garlic. Stir fry till fragrant
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Add in the diced chinese sausage, liver sausage and mushrooms.
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Stir fry for 2 minutes and glaze with 2 tbsp Shaoxing wine.
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Add in the steamed glutinous rice.
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Slowly drizzle in the seasoning mixture in stages. Stir fry until the seasoning is evenly mixed into the glutinous rice.
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Mix in half of the chopped spring onions.
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Dish out, garnish with the rest of chopped spring onion and thinly sliced egg crepe.
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