As mentioned before, I'm trying to learn how to cook my favorite childhood meals from my amazing mother. Today, I'll be sharing Mom's Lo Mai Fan (Chinese Sticky Rice).
Mom's Lo Mai Fan Per Mom, there are 2 main ways you can cook this. 1.) Toss raw rice into a wok and stir constantly until cooked or 2.) Soak rice overnight prior to cooking. Mom, always looking for ways to simplify things, does it a 3rd (fast and easy) way - cooking the rice in a rice cooker before stir frying it with other ingredients. This may sound obvious, but sticky rice is strangely temperamental. Cooking it on its own usually results in either a goopy mess or partially raw rice. The trick is to mix regular rice along with it to get the perfect level of "doneness."
Prep Time: 40 minutes
Cook Time: 15 minutes
Due to the number of pictures, please see rest of the recipe after the jump.
Ingredients: (4 servings)
- 3 cups sticky rice (we use Mogami sweet rice)
- 1 cup regular rice
- Chinese sausage
- Chinese black mushrooms
- Cilantro
- Dried shrimp
- Green onions
- Soy sauce