Chinese sticky rice (loh mai fan)

Time 1 hour
Yields Serves 8 to 10
Chinese sticky rice (loh mai fan)

Place the rice in a bowl and cover with cold water. Soak the rice for 8 hours, up to overnight, then drain well.


Cook the sticky rice: Place the rice in a rice cooker along with the scallops and 3 cups of water. Once the rice is cooked, set it aside to cool, and shred the scallops using your fingers.


Meanwhile, rehydrate the mushrooms and shrimp. Place the mushrooms and shrimp in separate bowls, and cover with very hot water. Weight the ingredients down and set aside until both are softened, about 20 minutes. Drain the water well. Remove the stems from the mushrooms and dice. Set the ingredients aside.


While the rice is cooking, make the sauce: In a bowl, whisk together the wine, sesame oil, soy sauce, oyster sauce, sugar, salt and pepper. Set aside.


When the rice is cooled, heat a large wok over high heat until hot. Add the oil, then the garlic and ginger, stirring frequently until the garlic and ginger are aromatic and lightly browned. Add the sausage, then the mushrooms and baby shrimp and sauté, stirring frequently, for 3 to 5 minutes to marry the flavors. Break up the rice and add it to the wok, stirring frequently to combine with the other ingredients. Add additional oil as needed to the wok and continue cooking, stirring frequently, until the rice is warmed through, about 3 minutes. Stir in the sauce and continue to cook until the sauce is absorbed. Taste and adjust the seasonings as desired.


Serve the rice garnished with the sliced green onions.

Adapted from a recipe by Melissa King. The rice can be eaten with boiled salted duck eggs, or use as a side stuffing to roast goose, duck or chicken. You can also add shredded poultry meat to the sticky rice.

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