Sticky Rice with Chinese Sausage

How to make Sticky Rice with Chinese Sausage.


  • 2 cups (400g) uncooked sticky rice (also known as “Sweet Rice” or “Glutinous Rice”)
  • ¼ cup dried shrimp (soaked for 15 minutes in warm water)
  • 5 dried shiitake mushrooms (soaked in warm water until softened and diced)
  • 3 links Chinese sausage (cut into small discs)
  • 1 medium onion (finely diced)
  • 2 scallions (chopped)
  • 1 tablespoon oyster sauce
  • 1 ½ tablespoons soy sauce
  • 2 teaspoons dark soy sauce
  • ¼ teaspoon sesame oil
  • ¼ cup (60 ml) chicken stock
  • 1 teaspoon Shaoxing wine
  • 2 tablespoons oil
  • ½ teaspoon salt
  • white pepper (to taste)
  • Cilantro (to garnish, optional)


  1. Cook the sticky rice according to the directions on the package and set aside to cool.
  2. Combine the oyster sauce, soy sauces, sesame oil, chicken stock and salt in a small bowl and set aside.
  3. Heat the oil in a wok over medium heat.
  4. Add the shrimp and stir-fry for 30 seconds to bring out the flavour.
  5. Add the onion, mushrooms and Chinese sausage, and stir-fry for another minute, taking care not to burn the onion.
  6. Add the Shaoxing wine and stir-fry for another 2 minutes.
  7. Add all of the cooked sticky rice to the wok and break it up as much as possible with a spatula.
  8. Spoon half of the sauce mixture over the rice, add the sauce over any clumps of rice to help break them up.
  9. Mix well using a scooping motion to ensure the rice doesn’t stick to the bottom of the wok.
  10. Add the rest of the sauce and stir-fry until the rice is uniform in colour.
  11. Season with white pepper to taste and mix in the scallions.
  12. Garnish with cilantro and serve.
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