The Cantonese Sticky Rice (Lo Mai Fan) My Dad's Made 100,000 Times

Method8 steps · about 50 min

1. 1

   Step 1: Mix the 4 oz jasmine rice and 20 oz glutinous rice. Rinse three times in separate preparation water, draining and replacing the water each time, then let the rice drain in a colander.

   Uses 4 oz jasmine rice · 20 oz glutinous rice · Separate water for rinsing rice and soaking shrimp and mushrooms, as needed

2. 2

   Step 2: Wash and drain the dried shrimp (1 oz) and dried shiitake mushrooms (1 oz), then soak separately in warm preparation water. Cover the mushroom bowl if desired. After about 10–15 minutes, when hydrated and soft, drain and cut into small pieces.

   Soak ingredients · 13 minUses 1 oz dried shiitake mushrooms · 1 oz dried shrimp · Separate water for rinsing rice and soaking shrimp and mushrooms, as needed

3. 3

   Step 3: Cut the cured pork belly (2 oz) and Chinese sausage (1 oz) into thin strips, then small dice similar in size to the mushrooms.

   Uses 1 oz Chinese sausage · 2 oz cured pork belly

4. 4

   Step 4: Peel, smash and mince the garlic (2 cloves). Use a clean knife and board to finely chop the cilantro (2 oz) and green onion (2 oz); keep these green garnishes separate.

   Uses 2 cloves garlic · 2 oz green onion · 2 oz cilantro

5. 5

   Step 5: Add the authored 22 oz boiling water to a suitable rice cooker. Mix in the separate 1 tsp rice-cooking dark soy sauce and 1 tsp salt. Stir in the drained mixed rice and run the cooker according to its instructions, until the rice is fully cooked. If the cycle ends but grains remain firm, sprinkle in a little extra boiling water and continue covered cooking until tender, following the cooker instructions.

   Uses Drained mixed jasmine and glutinous rice · 22 oz boiling water · 1 tsp dark soy sauce · 1 tsp salt · A little additional boiling water, only if the cooked rice remains firm

6. 6

   Step 6: After the rice is cooked, heat a wok or pan on high for about 30 seconds. Add the first 1 tbsp of the 3 tbsp oil supply and swirl. When hot, about 40–50 seconds, stir-fry the prepared garlic for 10 seconds, then the drained shrimp for 10 seconds. Add the diced Chinese sausage and cured pork belly and cook about 30 seconds; add the diced mushrooms and cook about 1 minute. Mix in the separate topping seasonings, 1 tsp light soy sauce and 1 tsp dark soy sauce, and cook about 40–50 seconds more, continuing as needed until the meats are cooked according to their package instructions. Transfer to a plate.

   Uses 1 tbsp oil for stir-fried toppings · Prepared garlic · Hydrated diced shrimp and mushrooms · Diced Chinese sausage and cured pork belly · 1 tsp light soy sauce · 1 tsp dark soy sauce

7. 7

   Step 7: Stir the cooked seasoned rice and mix in the second 1 tbsp oil. Heat the final 1 tbsp oil in the wok and stir-fry the rice for about 1 1/2 minutes, moving it evenly. Taste the cooked rice; add extra light soy sauce only if needed, up to the source author’s additional 1 tbsp, and reserve unused supply. Cook another 30 seconds. Lower the heat and mix in the cooked toppings, optionally reserving 1–2 tbsp for garnish. Stir-fry and mix for about 2 1/2 minutes, then mix in the prepared cilantro and green onion, optionally reserving a little of each for garnish. Turn off the heat.

   Uses Fully cooked seasoned rice · Remaining 2 tbsp oil: 1 tbsp into rice and 1 tbsp into wok · Up to 1 tbsp extra light soy sauce, only if needed after tasting the rice · Cooked toppings; optionally reserve 1–2 tbsp for garnish · Prepared cilantro and green onion; optionally reserve a little for garnish

8. 8

   Step 8: Transfer the completed sticky rice to a serving dish. If you reserved cooked toppings and chopped greens, arrange those reserved portions on top and serve.

   Uses Completed sticky rice · Any reserved cooked toppings, cilantro and green-onion garnish