Shanghai Breakfast Rice Rolls (Ci Fan 粢饭)

Method6 steps · about 50 min

1. 1

   Step 1: Use a rice cooker whose sweet-rice (1 cup) setting is suitable for this mixed-rice quantity. Add the 1 cup short-grain white rice, 1 cup sweet rice and 1½ cups cooking water. Run the sweet-rice cycle until both grains are fully cooked, sticky and chewy, with no hard uncooked centres. Keep the rice hot or warm for assembly; the cooker cycle, rather than a guessed minute count, governs cooking.

   Uses 1 cup dry short-grain white rice (180 g) · 1 cup dry sweet rice (180 g; glutinous rice) · 1½ cups water for cooking rice

   
2. 2

   Step 2: While the rice cooks, prepare the ready-to-eat pork floss and finely chopped preserved vegetables. Have any optional chopped cilantro and scallions washed, dried and ready. Re-crisp both already fried youtiao (2) pieces in a toaster oven following their product directions, watching until crisp. Each piece is a joined pair of long fried-dough sticks. Keep the fillings and the two crisp paired pieces separate.

   Uses 2 ready fried youtiao pieces (each a joined pair of long sticks) · 1 cup ready pork sung (pork floss) · ½ cup ready Chinese preserved vegetable, finely chopped · Chopped cilantro and scallion (optional)

   
3. 3

   Step 3: Line a sushi rolling mat with food-safe plastic wrap suitable for contact with warm food. Spread half the warm cooked rice into a thin, even rectangular layer. Lightly wet your hands with warm water as needed so the rice does not stick; avoid soaking the rice layer.

   Uses Half the cooked rice from step 1 for the first long roll · Warm water to lightly wet hands, as needed

   
4. 4

   Step 4: Lay one crisp paired youtiao piece along the centre of the rice layer. Add ½ cup of the ready pork floss and ¼ cup of the chopped preserved vegetables. Sprinkle on some optional prepared herbs and toasted sesame seeds if desired. Use the mat to lift and close the rice around the filling, squeezing gently to form one firm long roll. Keep the plastic wrap outside the food, not rolled into its centre.

   Uses The rice layer prepared in step 3 · One of the two prepared paired youtiao pieces from step 2, apart from its other fillings · ½ cup prepared pork floss from step 2, apart from its other supplies · ¼ cup prepared preserved vegetables from step 2, apart from its other supplies · Optional chopped herbs from step 2, as desired for the first roll · Optional toasted sesame seeds for the first roll

5. 5

   Step 5: Repeat with the remaining half of the warm rice, the second crisp paired youtiao piece, remaining ½ cup pork floss and remaining ¼ cup preserved vegetables. Add optional herbs and sesame seeds as desired. Use the lined mat to roll and gently squeeze a second long roll, keeping its plastic wrap outside the food.

   Uses Remaining half of the cooked rice from step 1 for the second long roll · The second prepared paired youtiao piece from step 2, apart from its other supplies · Remaining ½ cup pork floss prepared in step 2 · Remaining ¼ cup preserved vegetables prepared in step 2 · Optional prepared herbs from step 2, as desired for the second roll · Optional toasted sesame seeds for the second roll · Warm water for lightly wetting hands again, if needed

6. 6

   Step 6: Remove the plastic wrap from both completed rolls. Cut each long roll in half to make four generous breakfast portions and serve while warm.

   Uses All of the first long roll from step 4 · All of the second long roll from step 5