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Cook With Dana

Chinese Sticky Rice with Sausage (Lo Mai Fan)

January 7, 2022

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chinese sticky rice with preserved meats

Chinese Sticky Rice with Sausage

My family always made Chinese sticky rice (known as lo mai fan in Cantonese) for breakfast and lunch. The sticky rice always had chinese sausage and other preserved meats such as Chinese cured pork belly and dried shrimp.

The sticky rice is usually sold at dim sum restaurants. You may have also seen some of them wrapped in lotus leaves. For this recipe, we simplified as much as possible to make things quick and easy. However, the taste is still authentic and will remind you of the ones that they make in restaurants!

chinese sticky rice with preserved meats

INGREDIENTS YOU NEED FOR YOUR CHINESE STICKY RICE:

Soak in water the night before:

  • shiitake mushrooms
  • dried shrimp

Sticky Rice:

  • sweet sticky rice
  • jasmine rice
  • salt
  • olive oil
  • water

Saute:

  • olive oil
  • mushrooms
  • chinese cured pork belly (lap yok)
  • chinese sausage (lap cheung)
  • dried shrimp
  • chicken bouillon
  • salt
  • sugar
  • green onion

Garnish:

  • green onions
  • cilantro
  • sweet soy sauce

PRESERVED MEATS

My mom says that chinese sticky rice is not sticky rice without the dried shrimp. Honestly, I’m not a huge fan of it because the texture is hard but it provides irreplacable umami flavor.

You will also need Chinese cured pork belly and Chinese sausage for this recipe. If you want to have authentic flavor, you will need to get all these ingredients ◡̈ Highly recommend hitting up your local asian store (like 99 Ranch) to get these delicious preserved meats.

Cooking tip: You can steam the chinese sausage and chinese cured pork belly 5 minutes before slicing if you like your meat softer.

chinese sticky rice with preserved meats

STEPS TO MAKE THE CHINESE STICKY RICE:

  1. Night before: Soak dried shrimp in a bowl of water. Also, soak 3 shiitake mushrooms in a bowl of water. Also, soak 3 shiitake mushrooms in a bowl of water. Soak for 12-18 hours.
  2. Next day, Pour out the water of the shrimp and rinse 2-3 times. Let shrimp dry. Pour out water from the shiitake mushrooms and squeeze dry. Trim off the stems of the mushroom. Let mushrooms dry.
  3. COOKING TIP: 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.
  4. Cut off the pork skin of the pork belly. Then, cut the mushrooms, dried shrimp, sausage, pork belly in small cubes. Set aside. It is optional, but you can also slice half a green onion for flavor when you are sauteing.
  5. Make the sticky rice by washing sweet sticky rice and jasmine rice under running water a few times. After washing pour out the water. Add 1 tsp olive oil and 2 tsp olive oil and mix. Soak with water for 30 minutes to 1 hour. Strain soaked water.
  6. Then, add 4 1/2 cups water. You can use the first line of your index finger to measure how much water to add. Place in rice cooker and cook!
  7. Time to saute the ingredients (mushroom, dried shrimp, sausage, pork belly, & green onion) from Step 4. Heat pan to medium heat, add 1 tsp oil and saute for 3-5 minutes. Set aside.
  8. Once the rice is done, fluff it up and add the sauteed ingredients from step 7 and mix everything together.
  9. Garnish with sweet soy sauce, green onions and cilantro. Keep in rice cooker so it stays warm when you are eating. Hope you enjoy!
chinese sticky rice with preserved meats
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Chinese Sticky Rice

Chinese sticky rice is mixed with chinese cured meats such as pork belly, sausage and dried shrimp. Garnished with green onions and cilantro.
Prep Time15 mins
Cook Time2 hrs
Course: Main Course
Servings: 4 people

Ingredients

Soak in water the night before:

  • 3 dried shiitake mushrooms sliced
  • 40 grams dried shrimp roughly chopped

Sticky Rice

  • 3 cups sweet sticky rice
  • 1 cup jasmine rice
  • 1 teaspoon salt
  • 2 teaspoon olive oil
  • 4½ cup water

saute:

  • 1 teaspoon olive oil
  • 3 shiitake mushrooms
  • 150 grams chinese cured pork belly
  • 2 sticks chinese sausage
  • 40 grams dried shrimp
  • ½ teaspoon chicken bouillon
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • ½ green onion sliced

garnish

  • green onions sliced
  • cilantro roughly chopped
  • sweet soy sauce

Instructions

  • Night before: Soak dried shrimp in a bowl of water. Also, soak 3 shiitake mushrooms in a bowl of water. Soak for 12-18 hours or overnight
  • Next day, Pour out the water of the shrimp and rinse 2-3 times. Let shrimp dry. Pour out water from the shiitake mushrooms and squeeze dry. Trim off the stems of the mushroom. Let mushrooms dry.
  • COOKING TIP: 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.
  • Cut the mushrooms, dried shrimp, sausage, pork belly in small cubes. Set aside. It is optional, but you can also sliced half a green onion for flavor when you are sauteing.
  • Make the sticky rice by washing sweet sticky rice and jasmine rice under running water a few times. After washing pour out the water. Add 1 tsp olive oil and 2 tsp olive oil and mix. Soak with water for 30 minutes to 1 hour. Strain soaked water.
  • Then, add 4 ½ cups water. You can use the first line of your index finger to measure how much water to add. Place in rice cooker and cook!
  • Time to saute the ingredients (mushroom, dried shrimp, sausage, pork belly, & green onion) from Step 4. Heat pan to medium heat, add 1 tsp oil and saute for 3-5 minutes. Set aside.
  • Once the rice is done, fluff it up and add the sauteed ingredients from step 7 and mix everything together.
  • Garnish with sweet soy sauce, green onions and cilantro. Keep in rice cooker so it stays warm when you are eating. Hope you enjoy!

Video

@cookwithdana

chinese sticky rice on a nice sunday afternoon brings me back to childhood 😍 #chinesefood #foodtiktok #familyrecipes

♬ Christmas Tree (Inst.) – V

Did you make this recipe? 💖

Please give it a 5-star rating or leave a comment below to share your experience! Tag @cookwithdanaa on instagram to show me your beautiful creations😊

Looking for more delicious Cantonese dishes? Check these out –

  • Hong Kong Clay Pot Rice – all in one rice dish with chinese sausage and marinated chicken. It also has a nice layer of crispy rice.
  • Stuffed Jalapenos – pork and shrimp filled jalapenos will make you want to eat 2 bowls of rice.

Cook With Dana is a participant in the Amazon Services LLC Associates Program. When you purchase something through my amazon affiliate links, I earn a small commission that helps me produce more cooking content at no cost to you. Thank you for supporting Cook With Dana!

in Main Dishes, Recipes # chinese sausage, rice, sticky rice

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Comments

  1. Anita says

    October 17, 2022 at 2:41 am

    Hey Dana, just wanted to let you know 1 and 1/2 cup isn’t enough water to cook the rice in the rice cooker.

    Reply
    • Cook With Dana says

      October 17, 2022 at 6:21 pm

      Thank you Anita. Sorry about the confusion. The water amount is changed to 4 1/2 cups ◡̈

      Reply
  2. abby says

    December 11, 2022 at 7:21 pm

    Hi Dana, found your videos on Instagram first and really love all your recipes! Just wanted to clarify – when you mention how many cups of rice to use, are you referring to standard “cups” or “rice cooker cups”?

    Reply
    • Cook With Dana says

      December 14, 2022 at 5:41 am

      hello Abby! Thank you so much. I am using standard measuring “cups” ◡̈

      Reply

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