STIR-FRIED GLUTINOUS RICE

    Sticky Rice or the Glutinous Rice was one kind of a Rice variety which intimidated me with its very nature of stickiness. Though it stepped into my pantry with the idea of making Thai Mango Sticky Rice. Initially, I found it hard to get perfectly cooked Sticky Rice/Glutinous Rice. Gradually and with several Trial & Errors, I surprisingly got it docile. 

    For perfectly cooked Sticky Rice, the key is buying the correct rice. It is short-grained Glutinous rice, also labelled Sweet Rice. For all its name it is neither Gluten nor Sweet. The term glutinous refers only to the sticky soft texture. Short-grain glutinous rice can be found at major grocery stores or Asian grocery stores, as well as online. Sticky Rice keeps good longer when stored in an airtight container in a cool, dry place, free from moisture.   
 

    Make sure to pre-soak the glutinous rice for a few hours before you cook it. Soaking helps soften the outer surface of the rice grains and allows for even cooking throughout. The original recipe uses soaked Sticky Rice, cooked in a method where the rice is stir-fried in oil on a medium-low flame, adding a little bit of hot water/chicken broth at a time, wait until it gets dried up before adding the next batch until the Sticky Rice is cooked.
 

    As the recipe name suggests - Stir Fried Glutinous Rice, it is to Stir-fry & cook the glutinous rice from raw to being cooked thoroughly, the process seems to be quite demanding in my terms. The texture of the end outcome seemed quite tricky to control. The technique was all new to me & what we needed was the best texture of the stir-fried glutinous rice, soft with each grain cooked through inside with each grain is separated. Mainly the cooked Rice should not be chewy, soggy or lumpy. Maybe in future, I am sure to try this technique, master it. But for the time being, sticking on to my fool-proof cooking technique with Sticky Rice that's Steam cooking the pre-soaked Sticky Rice.

    I deviated a bit( no... no... no... to be true, a whole lot) from traditional Stir Fried Sticky Rice. Right from cooking Glutinous Rice to the ingredients added into this Stir-fried Glutinous Rice. Commonly Chinese Sausage of Lap Cheong is used in this recipe which I haven't yet tried. So I have cooked this recipe with normal Chicken Sausages and a few random vegetables. I have heard that Chinese Sausages impart a wonderful flavour to the fried Rice. So here is a recipe a simple Fried Rice recipe prepared with Glutinous Rice/Sticky Rice. A recipe with a twist to the traditional Stir Fried Glutinous Rice, with the ingredients I had it in my pantry.

For more FRIED RICE RECIPES, Click here...

Cuisine - Chinese (South East Asian)
Course - Main
Spice Level - Low
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 15 - 20 Minutes
Soaking Time 6-8 Hours/Overnight
Cooking Time - 45 Minutes - 1 Hour

For a detailed step by step instructions on, HOW TO COOK GLUTINOUS RICE /STICKY RICE, Click here...

HOW TO MAKE STIR-FRIED GLUTINOUS RICE

STIR-FRIED GLUTINOUS RICE

 

INGREDIENTS:

For Stir Fried Glutinous Rice:

Sticky Rice/Glutinous Rice - 3 Cups(Cooked)
Sausages - 4 -6 Nos.
Ginger - 1" Piece.
Garlic - 4-5 Cloves
Light Soy Sauce - 1 Tbspn 
Oyster Sauce - 1 Tbspn
Rice Wine Vinegar - 2 Tbspn
Mushrooms - a few
Carrot - 2 Tbspn
Cabbage - 1/4 Cup 
White Pepper - 1 Tspn
Salt - To Taste
Sugar - 1 Tspn 
Oil - 2-3 Tbspn

 

To Garnish:

Spring Onions/Chives - Few Stalks

 

METHOD:

• Cook the Sticky Rice/Glutinous Rice as per instruction and allow it cool.
• Slice the Sausages and cut it into rounds or small pieces.
• Heat 2 Tspn of Oil in a large pan, fry the Sausages until it wrinkles.  
• Then add thin strips of Ginger and finely chopped Garlic and sauté until the ingredients turn fragrant. 
• Add Light Soy Sauce and Oyster Sauce and give a quick stir.
• Add in finely chopped Carrots,Cabbage and Mushrooms to the above and toss it briefly on a low flame or until the vegetable gets cooked. 
• Add cooked Sticky Rice, along with Salt and a pinch of Sugar. 
• Drizzle Rice Wine Vinegar & sprinkle the White Pepper Powder over the rice. 
• Mix it well until every grain is well coated with the sauces.
• Fry the rice in high flame for few minutes or until the rice is dry. 
• Switch off the flame. 
• Garnish Stir Fried Glutinous Rice with Spring Onions.
• Serve Stir Fried Glutinous Rice hot with any dips, sauces or side dishes of your choice.

 

 

STIR-FRIED GLUTINOUS RICE

NOTES:

 

• Any good quality short-grained Sticky Rice variety can be used for the recipe.
• Use a day old cooked rice for best results. Obviously, keep them refrigerated.
• Can add any vegetable of your choice to this Fried Rice.
• Can also add Shrimps, Chicken Pieces, Fish or any other Seafood.