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Traditional Sticky Rice for Lunar New Year

Prepare and serve the traditional sticky rice for lunar new year using Meyer nonstick stirfry

Celebrate Lunar New Year with a traditional savory sticky rice dish! This scrumptious dish is a favorite of many during the holiday season, bringing friends and family together to share in its delectable goodness.

Serves 4

Ingredients:

  • 2 cups uncooked sticky rice (also known as “Sweet Rice” or “Glutinous Rice”)
  • 6 dried shrimp
  • 6 dried shiitake mushrooms
  • 3 links Chinese sausage, diced
  • 1 teaspoon Shaoxing wine
  • white pepper (to taste)
  • 2 scallions (thinly sliced)
  • ¼ tsp sesame oil
  • ¼ cup chicken broth (60 ml)
  • 2 tablespoons peanut or vegetable oil

Seasoning:

  • 1 tablespoon oyster sauce
  • 1 ½ tablespoons soy sauce
  • 2 teaspoons dark soy sauce
  • 1 ½ teaspoon sugar

Garnish:

  • 1 egg
  • 2 tsp water
  • Pinch of salt
  • Roasted peanuts
  • Cilantro (optional)

Steps: 

  1. Rinse the sticky rice 2 to 3 times gently. Then soak the rice in warm water for 3-4 hours (or overnight) until it has softened to a nice chewy texture.
  2. Soak the dried shrimp in warm water for 10 minutes then finely chop. Set aside.
  3. Rehydrate the dried shiitake mushroom in warm water for 20-30 minutes until softened then finely chop. Set aside.
  4. Combine one egg with 2 tsp water in a small bowl. Add a pinch of salt to taste. Whisk and mix thoroughly.
  5. Heat a thin layer of oil in a stirfry or wok over medium heat. Pour the egg mixture into the pan and spread it thin to cover the entire base. Cook for 15-30 seconds before flipping it over then quickly remove from the pan. Roll it up and cut into thin strips. Set aside.
  6. Add the diced Chinese sausage into the stirfry or wok and stir for about 2 or 3 minutes or until they become slightly transparent.
  7. Add in the sliced Shiitake mushrooms and dried shrimps and stir fry until fragrant. Set aside.
  8. Add 2 tablespoons peanut or vegetable oil in the stirfry or wok and cook the sticky rice on medium heat. When it turns dry, add ¼ cup chicken broth bit by bit (about 1 or 2 tablespoons each time) while mixing with the sticky rice. Keep stirring the rice as it cooks so it fries evenly. Repeat until the sticky rice is thoroughly cooked.
  9. Add oyster sauce, soy sauce, dark soy sauce, Shaoxing wine, and sugar to the sticky rice, and keep stirring until the rice is uniform in color.
  10. Season with white pepper to taste. Garnish with roasted peanuts, sliced scallions, shredded egg, and/or chopped cilantro.

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