Fried Glutinous Rice | KitchenTigress

Fried Glutinous Rice


I've been eating glutinous rice for about a year now, in place of the non-sticky variety. I steamed some one day 'cause I was out of regular rice, and I haven't looked back since. It's more fragrant than regular rice though the quality does vary from brand to brand.

Non-sticky rice can be steamed or boiled but the sticky one can only be steamed. If steamed without the rice sitting in water, it should be soaked for several hours, which was what I did when I was a sticky rice novice.

Of course, I didn't always have several hours' foresight into when I wanted to tuck into a bowl of piping hot rice, and hunger made my brain tick.

Hmm . . . instead of making the rice absorb water before cooking it, why not make it absorb water whilst it's being cooked? Hey, we all have to multi-task, even rice!

I added water to unsoaked rice in the steamer and – TADAAA! – I had perfectly cooked sticky rice in 20 minutes. So that's all I need now, 20 minutes, for sticky rice steamed to perfection. Soaking is not necessary, neither is the special bamboo thingy used by the Thais.

Too much water makes sticky rice less fragrant, less chewy, and more sticky. The optimal amount is just enough water to cover the rice by about 0.5 cm. And if I have some pandan leaves handy, I cut a few small pieces and tuck 'em around the rice. Pandan bumps up the aroma of the rice a few notches.

Glutinous rice may be fried raw, like paella and risotto. Raw glutinous rice stir-fried till it's cooked is like regular fried rice, but better. It is more chewy and more fragrant. Try my recipe below and see for yourself!

FRIED GLUTINOUS RICE (生炒糯米飯)
(Recipe for 4 persons)

1½ cups glutinous rice (320 g)
soak 3 hours and drain
8 medium size Chinese dried mushrooms (35 g)
wash and soak in 120 ml water till soft, 30 minutes or longer; squeeze dry, reserving water; cut into 1-cm dice, reserving stalks for other dishes
3 tbsp dried prawns (20 g)
wash and soak in 2 tbsp water till soft, 30 minutes or longer; squeeze dry, reserving water
100 g pork (shoulder butt)
wash and cut into 1-cm dice; marinate 15 minutes or longer with 1 tsp each of light soya sauce, Shaoxing wine and egg
2 eggs (use 1 tsp for marinating pork)
beat with dash of ground white pepper, pinch of sugar, 1 tsp light soya sauce and 1 tsp Shaoxing wine

1½ tbsp oil from deep-frying shallots, or 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

🌹 The pork may be replaced with some diced lap cheong. If you're doing that, remember to go easy on the oil, salt and oyster sauce.

1. Prepare glutinous rice, dried mushrooms, dried prawns and pork as detailed above.

2. In a well-seasoned or non-stick wok, make a thin omelette with eggs using ½ tbsp oil. Chop roughly (just jab violently with your spatula when omelette is almost done, as if it's your boss/mother-in-law). Set aside.

3. Add remaining 1 tbsp oil to the wok. Stir-fry dried prawns over high heat till lightly golden. Add mushrooms and stir-fry till fragrant. Add pork and marinade. Stir-fry till wok is very hot. Drizzle with 2 tbsp Shaoxing wine. Stir till absorbed. Sprinkle with salt and stir through.

4. Add rice and stir through again. Drizzle with water used for soaking mushrooms. Stir till absorbed. Drizzle with water used for soaking dried prawns. 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.

5. Taste to see 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.

4. Plate and sprinkle with sesame seeds, and remaining omelette, shallots and spring onions as garnish. Serve immediately or at room temperature. Chew slowly and chew well to appreciate the fragrance!