Hello! Hi everyone, Wesley here. Today we’re diving back into our series dedicated to Chinese dim sum classics with a shot at a Chinese “sticky fried rice,” or glutinous fried rice. As the name implies, our dish today will be a fairly straight forward fried rice, which is to say, a wok stir fry featuring rice cooked directly in the wok with a handful of veggies and proteins. Our fried rice today however will have one unique addition, which is gonna be the inclusion of some glutinous sticky rice. For those unfamiliar, glutinous rice (or sometimes, sticky rice and/or sweet rice) while may appear to look like any other rice in its raw form, in fact has a much higher content of amylopectin starch than your more common jasmine or long grain rice, resulting in a “sticky” and tacky texture to its cooked form (as a sidenote, it does not contain any gluten, misleading as that might be).
Though glutinous rice has a variety of uses all throughout Chinese cuisine (Some may recall the sticky rice “zhongzi” dumplings that we did not too long ago), the sticky fried rice that we’re making today is popularly found as a small plate dish on dim sum carts for those seeking Chinese breakfast and/or brunch time snacks, which makes it a wonderful addition to the now growing list of dim sum recipes on this channel. Hope you try it. [**Follow the full video on youtube**](https://youtu.be/pZHLlBLFRpc) for the whole story too!
**Woo Can Cook** is a series where we reproduce fun foods and recipes from my childhood. Some of them are authentically Chinese and/or pan-Asian, but a lot of them are odd Americanized versions that I inherited from my parents and grandparents while growing up in the Bay Area/California.
**Homebase** (Recipes, Livestream Schedule, Music and more): [Woo Can Cook](https://WooCanCook.com)
**PREP** – COOK the glutinous rice in a rice cooker with a 2:1 ratio (2 cups rice, 1 cup water) – CRUSH and mince the garlic, set aside – FINE MINCE the ginger, set aside – REHYDRATE the shiitake mushroom in boiling water for 5 minutes, then remove, slice into strips, and set aside – REHYDRATE the dried shrimp in boiling water for 5 minutes, then remove and set aside – SLICE the lap cheong into coins on a bias, set aside – COMBINE all sauce ingredients, set aside – WHISK the eggs together with all egg marinade ingredients, set aside
**ON THE STOVE** – HEAT a wok as hot as possible, then add 4 tbsp peanut oil and long yao – ADD the garlic and ginger, then bloom for 15 seconds until fragrant – ADD the lap cheong, shiitake, and shrimp, then saute for 2-3 minutes – MOVE the contents of the wok to one side, then add the eggs to the wok surface, let set for 20-30 seconds, and toss to combine – ADD the cooked glutinous rice about 1/4 cup at a time, breaking up any large clumps with the spatula – ADD the sauce mixture 2 tbsp at a time and season to taste – GARNISH with cilantro, then serve in a dome plating
coriamon
I’ve only ever eaten this wrapped in a lotus leaf when ordering it as dim sum. I’ll be trying this recipe for sure.
Serav1
Interesting.. I’ve never added fried eggs to my glutinous rice before. I should try that.
MisterNotlob
Bro’s left-handed 💀💀💀
siraliases
Damn do I ever love your posts
gamefreaq
How the hell you get your oyster sauce to come out like that? Mine always gets stuck and comes out like molasses after it occludes the whole neck.
andrew_1515
Silly question, but how does your garlic not burn at such high heat? Is it just working it very fast? My instinct would be to do the mushrooms then sausage then garlic so it would not be exposed to the super hot oil at the start.
e-wrecked
I always love the bowl presentation, but only in theory. I would eat it out of the pan if I had not retained some sense of humanity.
Neither_Mode4707
Nice watch.
Yuluz
My family used to make the exact same ! We even called this “the reversed bowl recipe”
10 Comments
Hello! Hi everyone, Wesley here. Today we’re diving back into our series dedicated to Chinese dim sum classics with a shot at a Chinese “sticky fried rice,” or glutinous fried rice. As the name implies, our dish today will be a fairly straight forward fried rice, which is to say, a wok stir fry featuring rice cooked directly in the wok with a handful of veggies and proteins. Our fried rice today however will have one unique addition, which is gonna be the inclusion of some glutinous sticky rice. For those unfamiliar, glutinous rice (or sometimes, sticky rice and/or sweet rice) while may appear to look like any other rice in its raw form, in fact has a much higher content of amylopectin starch than your more common jasmine or long grain rice, resulting in a “sticky” and tacky texture to its cooked form (as a sidenote, it does not contain any gluten, misleading as that might be).
Though glutinous rice has a variety of uses all throughout Chinese cuisine (Some may recall the sticky rice “zhongzi” dumplings that we did not too long ago), the sticky fried rice that we’re making today is popularly found as a small plate dish on dim sum carts for those seeking Chinese breakfast and/or brunch time snacks, which makes it a wonderful addition to the now growing list of dim sum recipes on this channel. Hope you try it. [**Follow the full video on youtube**](https://youtu.be/pZHLlBLFRpc) for the whole story too!
**Woo Can Cook** is a series where we reproduce fun foods and recipes from my childhood. Some of them are authentically Chinese and/or pan-Asian, but a lot of them are odd Americanized versions that I inherited from my parents and grandparents while growing up in the Bay Area/California.
**Homebase** (Recipes, Livestream Schedule, Music and more): [Woo Can Cook](https://WooCanCook.com)
**Recipes**: [Woo Can Cook (Youtube)](https://youtube.com/woocancook?sub_confirmation=1)
**Music**: [Woo Cooks Beats (Lofi Beats to Cook to)](https://www.youtube.com/watch?v=9McCfCIkWtc&list=PL72dM3fKnbHupDC0cIOHxaHBvjZLY3TdT&index=13)
**Woo Can Cook Fried Rice Pop Up (Every Thurs-Sun @ Wondrous Brewing!)**: https://WooCanCook.com/eats
**TikTok** (short recipes and Woo Cooks Beats): [Woo Can Cook](https://www.tiktok.com/@woocancook)
**Instagram** (pop-up schedule, music, and random Taki cameos): [@woocancook](https://instagram.com/WooCanCook)
**RECIPE**
https://woocancook.com/lap-cheong-sticky-rice
**INGREDIENTS**
– 2 cups glutinous rice
– 4 cloves garlic
– 1 inch (about 1 tbsp) ginger
– 3 lap cheong sausages
– 4-6 shiitake mushrooms
– 2 eggs
– 2-3 tbsp dried shrimp (optional)
– cilantro
– peanut oil
**INGREDIENTS (sauce)**
– 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)
– 1 tbsp shaoxing wine
– 1 tbsp sesame oil
– 1 tbsp black vinegar
– 1 tbsp dark soy sauce
– 1 tbsp oyster sauce
**INGREDIENTS (egg marinade)**
– 1 tbsp shaoxing wine
– 1/2 tsp white pepper
**PREP**
– COOK the glutinous rice in a rice cooker with a 2:1 ratio (2 cups rice, 1 cup water)
– CRUSH and mince the garlic, set aside
– FINE MINCE the ginger, set aside
– REHYDRATE the shiitake mushroom in boiling water for 5 minutes, then remove, slice into strips, and set aside
– REHYDRATE the dried shrimp in boiling water for 5 minutes, then remove and set aside
– SLICE the lap cheong into coins on a bias, set aside
– COMBINE all sauce ingredients, set aside
– WHISK the eggs together with all egg marinade ingredients, set aside
**ON THE STOVE**
– HEAT a wok as hot as possible, then add 4 tbsp peanut oil and long yao
– ADD the garlic and ginger, then bloom for 15 seconds until fragrant
– ADD the lap cheong, shiitake, and shrimp, then saute for 2-3 minutes
– MOVE the contents of the wok to one side, then add the eggs to the wok surface, let set for 20-30 seconds, and toss to combine
– ADD the cooked glutinous rice about 1/4 cup at a time, breaking up any large clumps with the spatula
– ADD the sauce mixture 2 tbsp at a time and season to taste
– GARNISH with cilantro, then serve in a dome plating
I’ve only ever eaten this wrapped in a lotus leaf when ordering it as dim sum. I’ll be trying this recipe for sure.
Interesting.. I’ve never added fried eggs to my glutinous rice before. I should try that.
Bro’s left-handed 💀💀💀
Damn do I ever love your posts
How the hell you get your oyster sauce to come out like that? Mine always gets stuck and comes out like molasses after it occludes the whole neck.
Silly question, but how does your garlic not burn at such high heat? Is it just working it very fast? My instinct would be to do the mushrooms then sausage then garlic so it would not be exposed to the super hot oil at the start.
I always love the bowl presentation, but only in theory. I would eat it out of the pan if I had not retained some sense of humanity.
Nice watch.
My family used to make the exact same !
We even called this “the reversed bowl recipe”