Chinese Sticky Rice with Sausage (Lo Mai Fan)

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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!

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.

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 for 5 minutes.
6. Then, add 1 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!

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.

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