Chinese Sticky Rice with Sausage (Lo Mai Fan)

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Chinese sticky rice with sausage is an easy and comforting meal that I love to make in the rice cooker! You chop up all the ingredients (cured pork belly, dried shrimp, shiitake) and throw them in the rice cooker to cook. The Chinese sausage, which is typically made from pork and flavored with soy sauce, adds a rich and salty flavor to the dish. When the Chinese sausage is cooked with the rice, the savory flavors are infused into the grains, which makes it so delicious!

What is Chinese Sticky Rice?

Chinese Sticky Rice is a popular dish in Southern China such as Guangzhou and Hong Kong. You may have seen this dish at dim sum restaurants. Traditionally, they steam the rice and then sautee all the ingredients (various ingredients such as Chinese sausage, mushrooms, chicken, dried shrimp, and scallions) together in a large wok. The stir fry process makes the grains more chewy and the preserved meats become very fragrant.

Chinese Sticky Rice is a delicious and satisfying dish that is a staple in Chinese cuisine. It’s easy to make and perfect for any occasion, whether you’re celebrating a special event or just want to enjoy a comforting and hearty meal.

Preserved Meats

Chinese sticky rice is fragrant when cooked with preserved meats such as Chinese sausage, dried shrimp, and Chinese cured pork belly. The combination of all three provides impeccable umami and provides oil/juiciness to the rice!

To find these ingredients, check out your local Chinese grocery store (what to buy at 99 Ranch) to get these delicious preserved meats. You can find them in the refrigerated section of preserved meats or sometimes I see them in the freezer section!

INGREDIENTS YOU NEED FOR YOUR CHINESE STICKY RICE:

EQUIPMENT:

• Zojirushi rice cooker – this is the rice cooker I use and it works great! I bought it at Costco 8 years ago and it’s still reliable to this day. The rice always comes out delicious! I recommend checking Costco if they have this brand or you can buy it on Amazon.

*note: use the standard measuring cups, not the rice cups*

Sticky Rice:

• 1 cup uncooked sticky rice, also known as “Sweet Rice” or “Glutinous Rice”
• ¼ cup jasmine rice – Recommend the 3 ladies brand for jasmine and sticky rice!
• ¾ cups water
• 3-4 shiitake mushrooms (I used dried and soaked them 1 hour prior to cooking)
• 1 strip chinese cured pork belly (lap yok) (50-80 grams)
• 1 chinese sausage (lap cheung) (50 grams)
• ¼ cup or 25 grams dried shrimp
• ¼ teaspoon salt
• ¼ teaspoon chicken bouillon (optional)
• ½ tablespoon neutral oil

Garnish:

• sliced green onions
• cilantro (optional)
• knorr soy sauce or regular soy sauce (to taste)

Cooking Tips:

• If you use dried shiitake mushrooms, Pour out water from the shiitake mushrooms and squeeze dry. Trim off the stems of the mushroom. Let mushrooms dry.
• If you don’t like your meats on the chewier side, you can steam the Chinese preserved pork belly and sausage for 5 minutes in boiling water.
• I used the ‘white rice’ setting in my zojirushi rice cooker and it cooks the rice perfectly. You can use the regular cook setting as well!
• Using a combination of jasmine and sticky rice yields a very delicious rice texture. Not too sticky and the jasmine rice helps separate the grains more!
• the perfect proportion of water and ingredients is crucial to ensure that the rice is not overcooked and too mushy. Remember that the mushrooms and meat provide extra moisture to the rice when cooked ◡̈

STEPS TO MAKE THE CHINESE STICKY RICE:

Soak Rice, Shrimp, & Mushroom for 1 Hour

Step 1. 1 hour before cooking: Soak dried shrimp and dried mushrooms in a bowl of room temperature water. In addition, soak sticky rice and jasmine rice in water.

Step 2. After soaking the mushrooms and shrimps, pour out the water and rinse 2-3 times. Set aside and get ready to chop ingredients.

Prepare Chinese Sausage & Meats

Step 3. Cut off the pork skin of the pork belly (if applicable). Then, cut the mushrooms, dried shrimp, sausage, pork belly in small pieces. Set aside.

Wash Rice

Step 4. After soaking the rice, wash sweet sticky rice and jasmine rice under running water a few times until water runs clear. Make sure your strain all the water to ensure that you add the right amount of water in the next step. The water should barely cover the surface of the rice. We don’t need to add too much water because the meats will provide some moisture to the rice and we don’t want soggy rice.

Add Everything in Rice Cooker

Step 5. Add ¾ cup water to the rice. Then, add all the cut ingredients: mushrooms, dried shrimp, sausage and pork belly. Mix together and place pot in rice cooker and press the ‘cook’ button!

Note: I use the white rice setting in my Zojirushi rice cooker and it cooks the meats and rice perfectly!

Step 6. Once the rice is done, fluff it up and mix everything together. Garnish with soy sauce (to taste), green onions and cilantro (optional). Keep in rice cooker so it stays warm when you are eating. Hope you enjoy!

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Looking for more delicious Cantonese dishes? Check these out –

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