Stir-Fried Glutinous Rice
There are few things that bring me comfort quite like a bowl of savory rice. The warmth, the textures, the way each bite feels familiar yet fulfilling—it’s a simple pleasure, but one that holds so much meaning. In times like these, when the world feels uncertain, that bowl of rice becomes a small, grounding comfort, reminding me of home, of heritage, of all the ways we can find peace in the everyday.
This traditional stir-fried glutinous rice starts with simple, humble ingredients. The rice is soaked, softened, ready to take in every flavor. In a hot wok, I add a splash of oil, then comes the fresh, leafy gailan and the rich, savory notes of preserved meats. Each ingredient adds its own story, its own warmth, each stirred and layered in slowly.
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Stir-Fried Glutinous Rice
Serves 4 - 6
Ingredients
2 cups glutinous rice (sticky rice), soaked in water for at least 2 hours and drained
1 tablespoon avocado oil
2 Chinese sausages (lap cheong), thinly sliced
1/2 cup Chinese cured pork belly (lop yuk) or thick-cut bacon, diced
1 small bunch gailan (Chinese broccoli), stems and leaves separated, optional
2 tablespoons dried shrimp, soaked in warm water for 20 minutes, drained, and diced
1 teaspoon soy sauce
1 teaspoon dark soy sauce
2 tablespoons oyster sauce
2-3 scallions, thinly sliced (for garnish)
1 tablespoon sesame oil
Instructions
Rinse the glutinous rice thoroughly under cold water until the water runs clear. Soak the rice for at least 2 hours, then drain well. Steam the rice in a large cake pan set over boiling water for about 20 minutes, until tender but firm.
Heat a wok or large skillet over medium heat. Add the oil, swirling to coat the pan. Add the sliced Chinese sausage and cured pork belly, stir-frying for 3-4 minutes until the meats begin to release their oils. Add the soaked and diced shrimp, stir-frying briefly until fragrant.
Add the steamed glutinous rice to the wok, breaking up any clumps as you mix.
Pour in the soy sauce, dark soy sauce, and oyster sauce. Stir-fry all ingredients together over medium-high heat, allowing the rice to absorb the flavors.
Turn off the heat, add the scallions and sesame oil, and mix well.
For extra umami, top with a soy-marinated egg yolk (optional).