Stir Fried Glutinous Rice 生炒糯米飯 is one of my dad’s favorite dim sum in Chinese restaurants. I am not a big fan, because I find it fill my stomach quick (I want more variety of dim sums :P). And most of the so-called stir fried glutinous rice we ordered from the restaurants are not 100% stir fry, it’s too time consuming. Restaurants will most likely steam the glutinous rice first and then stir fry.
Making at home is not that difficult, but it does take a bit of time. Have your ingredient ready!
- 2 cups of glutinous rice soak in water overnight (I left them in the fridge overnight, drain before cooking).
- 1 Chinese sausage, 1 Chinese preserved pork belly (steamed for 7 minutes for softness and chop in pieces)
- 7 dried mushroom (soaked in water for 4 hours and chop into pieces, save the mushroom water).
- 4 dried scallops (soaked in water for 4 hours of until soften, save the scallop water).
- chopped green onion
- 1 table spoon of dark soy sauce, 1 table spoon of regular soy (add more to taste if needed).
- Heat up wok, add Chinese sausage and pork belly stir fry couple mins … then add in dried scallop and mushrooms stir fry couple more minutes. Set Aside.
- Heat up wok, add 2 tablespoon of oil in wok … add glutinous rice and stir make sure all rice is coated with oil. Add 1/2 mushroom water and stir fry. When it starting to dry up, add more mushroom water or scallop water (you can add water if you want). Test the texture by taking small bites! It took me about 30-40 minutes for the rice to reach the right texture.
- When it reaches the right texture, Add in sausage, pork belly, mushrooms, scallops, all the goodies for couple minutes.
- Add in the dark soy sauce and regular soy (you can add more according to your taste). Stir fry til the colors are even.
- Serve well and garnish with green onion!