Protein Fried Sticky Rice
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Savory Cantonese-style sticky rice stir-fried with ground chicken, shiitake mushrooms, Chinese sausage, onion, and fresh herbs. The rice develops crispy browned bits as it cooks gradually in the pan, with soy sauce and sesame oil added to taste.
- Time
- 4 hours 40 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, sesame, eggs, and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 185 g
- 14 g
- 15 g
- 70 g
- 100 g
- 150 g
- 4 g
- 30 g
- 30 g
- 9 g
- 100 g
Weights are estimates. Together, the ingredients weigh about 1.1 kg before cooking, which is about 275 g per serving.
Steps
Place the sticky rice in a bowl, cover it with water, and soak for 4 hours. Drain it thoroughly before cooking so excess water does not prevent browning.
Prepare the remaining ingredients: chop the shiitake mushrooms, dice the onion, chop the cilantro and green onion, and slice or chop the Chinese sausage. If using the optional egg garnish, whisk the eggs until blended.
Heat a large wok or wide skillet over medium-high heat. Add the cooking oil and swirl to coat the pan.
Add the ground chicken to the hot pan. Break it into small pieces and stir-fry until browned and cooked through, with no pink remaining. If using gochujang, stir it into the chicken according to taste.
Add the chopped shiitake mushrooms, Chinese sausage, and diced onion. Stir-fry until the onion softens and the mixture is browned and fragrant, about 5–7 minutes.
Add the drained sticky rice to the pan. Stir-fry it with the chicken mixture until the rice is dry on the surface and begins to pick up some color, about 3–5 minutes.
Add a small splash of water to the pan and stir to distribute it through the rice. Continue cooking until the water has evaporated and the rice is dry again.
Repeat the process of adding a splash of water, stirring, and cooking until dry for about 20 minutes total, or until the sticky rice is fully tender. Adjust the heat as needed to prevent scorching while allowing some rice to become crisp at the bottom.
Add the chopped cilantro and green onion. Stir them through the hot rice at the end of cooking.
Season with soy sauce and sesame oil to taste, stirring well so the seasoning coats the rice evenly.
For the optional garnish, heat a lightly oiled nonstick skillet, pour in the beaten eggs, and cook a very thin egg sheet. Remove it, slice it into strips, and scatter the strips over the sticky rice before serving.
Serve hot, preferably with some of the crisp rice from the bottom of the pan.
Notes
The source does not specify the exact amount of water, soy sauce, sesame oil, cooking oil, gochujang, or herbs; add these according to taste and the rice's texture. Use small water additions rather than flooding the pan. Chinese sausage is salty, so taste before adding much soy sauce.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 572
- Protein
- 37 g
- Carbs
- 49 g
- Fat
- 26 g
- Fiber
- 3 g
Where the calories come from
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