Chinese Sticky Rice (Nuo Mi Fan)

By food247

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Rate this recipe 2.8/5 (36 Votes)

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Chinese Egg Rolls

Chinese Shanghai Noodles

Ingredients

2 cups sweet rice (short grain), soaked in room temp water overnight
2 chicken breasts (or sub tofu), cut into 1/2 inch chunks
2 tablespoons canola or vegetable oil
5 cloves garlic, minced
7-8 shittake mushrooms (if dried, make sure to rehydrate for about 30-40 min beforehand), minced
3/4 cup dried shrimp (without shells)
1 cup pickled radishes, diced into 1/2 inch pieces
4 tablespoons soy sauce, or to taste
1 teaspoon sugar
1 teaspoon sesame oil
Optional: sheets of dried seaweed

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

1. Boil about 3 cups of water in a medium pot, add the chicken and let cook for about 3 minutes. Remove from heat and drain water, set aside.

Step 2

2. In a large wok, heat the oil over medium high heat for about a minute. Then add the garlic, mushrooms, shrimp and radishes. Saute for about 2 minutes. Add the chicken (or tofu) and saute for another 2 minutes.

Step 3

3. Drain most of the access water from the rice, leaving about 1/4 cup. Then add the rice and water to the wok. Mix well, then add the soy sauce and sugar. Mix and cook the rice mixture for about 3-4 minutes. Add additional soy sauce to taste, if desired. Add the sesame oil, mix well, then scoop rice into a metal or microwaveable bowl.

Step 4

4. Add water to the bottom of a steamer and heat over high heat. When the water is boiling (or close to boiling) place the bowl of rice in the steamer. Steam for 15 minutes, then use a spoon to fluff the rice. Steam for another 5-10 minutes, or until the rice is soft and fluffy.

Serve as is, or wrap rice in seaweed sheets. Enjoy!

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