Recipe courtesy of Molly Yeh
Sticky Fried Rice with Lap Cheong
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- Level: Easy
- Total: 1 hr 55 min (includes cooling time)
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1181
- Total Fat
- 24 g
- Saturated Fat
- 3 g
- Carbohydrates
- 209 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 27 g
- Cholesterol
- 93 mg
- Sodium
- 1229 mg
Molly was inspired by Nuo Mi Ji for this recipe, which is sticky rice with a bunch of treasures, wrapped in lotus leaves and steamed. Nuo Mi Ji literally means rice with chicken, but Molly subs it for more lap cheong, a Chinese sausage, because that’s her favorite part. This is reminiscent of her grandma’s sticky rice stuffing, too.
- Level: Easy
- Total: 1 hr 55 min (includes cooling time)
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1181
- Total Fat
- 24 g
- Saturated Fat
- 3 g
- Carbohydrates
- 209 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 27 g
- Cholesterol
- 93 mg
- Sodium
- 1229 mg
Ingredients
To Cook the Rice:
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Directions
- Add 2 tablespoons oil to a large skillet and heat over medium-high. When the oil is hot, add the mushrooms and onions and stir-fry until nicely browned and the mushrooms are wilted, 3 to 4 minutes. Add the lap cheong and ginger and stir-fry until the lap cheong is a little crispy, 1 to 2 minutes. Add the cooked rice and toss well to combine with the other ingredients. Push the rice to the edges of the skillet to make a hole for the egg. Add a splash of oil if you need it. Add the beaten egg and cook, stirring, for 2 minutes, until scrambled. Add the bamboo shoots. Drizzle the soy sauce, rice wine, and sesame oil and stir-fry well to coat the rice evenly in the sauce. Add the peanuts and toss well. Season with salt, if needed. Sprinkle with the green scallions, then drizzle with sriracha, and serve.
- To cook the rice: Rinse the rice in a strainer until the water runs clear. Drain well and put in a medium saucepan with the water and 1 teaspoon salt. Bring to a boil, then reduce to a simmer over low heat. Tightly cover and cook for 16 minutes. Remove from the heat and let rest for 10 minutes. Scrape the rice into a thin layer on a parchment paper-lined baking sheet to cool.
