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Sticky Rice


  • 3 cups glutinous rice or 4 "muks" using a typical rice scoop
  • 2 tablespoons dried shrimp optional, can substitute with 1/4 cup diced carrots
  • 2 Chinese sausage lop cheung
  • 3 slices bacon
  • 1/2 sweet onion medium
  • 3 scallions
  • 1 celery stalk
  • 2 tablespoons soy sauce soy allergy substitution: use a rice cooker w/broth for color and flavor
  • 1 tablespoon rice wine or mirin
  • 1/2 teaspoon sugar
  • 2 teaspoons oyster sauce or 1/2 teaspoon of salt


  1. Rinse and soak glutinous rice for at least 4 hours, drain when ready to use.
  2. Rinse and soak dried shrimp for 30 minutes (reserve the soaking water for cooking or stir-frying the rice).
  3. Cut a sausage in quarters lengthwise and then dice, set aside.
  4. Rough chop the dried shrimp, reserve soaking water, set aside.
  5. Trim off any large sections of bacon fat, rough chop bacon, set aside.
  6. Peel and dice 1/2 onion, set aside.
  7. Chop scallion, separate green and white parts, set aside.
  8. Dice celery, set aside.
  9. Ready to cook some sticky rice?
  10. Cook the rice in a rice cooker according to instructions (add 3 cups of water or 3 cups of chicken or vegetable broth if there is a soy and/or seafood allergy allergy) OR if steaming the rice, spray a 2 quart or larger bowl with non-stick cooking spray, add rice (no water) and steam for 15 minutes, stir, and then steam for 15 more minutes (making sure that there's enough water at the bottom of your pot).
  11. -->If you are using a rice cooker, then stir fry in a frying pan (medium heat).
  12. -->If you are steaming the rice then, you will need to heat up a wok or a large non-stick stock pot (medium heat).
  13. Add Chinese sausages (oil is not needed) and bacon and stir fry until some fat is rendered.
  14. Add dried shrimp and stir fry for 1 minute.
  15. Add chopped onions and white parts of the scallions, stir fry for 2 minutes until soft.
  16. Discard any excess liquid or fat.
  17. Add celery, add soy sauce, rice wine (or mirin) and sugar, and remove from heat.
  18. IF RICE IS COOKED IN A RICE COOKER: when the water is absorbed and the rice is almost ready, add the sausage mixture on top of the rice but do not stir, just cover and let the rice finish cooking.
  19. After about 10 minutes or when the rice is ready, use a spatula and gently fold rice, sausage mixture, and remaining green onions together, season to taste with 2 teaspoons of oyster sauce (or 1/2 teaspoon salt) and keep warm in the rice cooker for 5 more minutes.
  20. IF THE RICE IS STEAMED: transfer the rice to the wok or large non-stick stock pot, add 2 teaspoons of oyster sauce (or 1/2 teaspoon salt), add 1/2 cup of hot water, remaining green onions, and stir fry until everything is evenly mixed.

Recipe Notes

If using ground pork: marinate 3/4 pound with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch. After step 14, take the sausage mixture out of the pan and brown the ground pork and onions together. When fully cooked, discard any excess fat or liquid, return the sausage mixture to the pan, and resume cooking at step 17.