17 July 2009

Stir Fry Raw Glutinous Rice

There are many ways of cooking glutinous rice. My grandma prefers to just steam the rice raw in a wok then stir fried along with the other ingredients. The last time I was back home in Perth, one of my aunts turned up to a BBQ with a rice cooker packed full of what she called 'stir fried raw glutinous rice'... (btw..the rice cooker at BBQ is an asian thing). She said that she soaked the rice overnight, then just stir fried it along with the other ingredients.. no steaming required. So I tried this method tonight... And it turned out alright. The rice I think turned out more fragrant this way. Hummm...Wondering if I should tell my Gran that I think Aunty's recipe is better than hers.. ?! I think not. Anyways, here is the recipe...

Stir Fried Raw Glutinous Rice - 生炒糥米飯
recipe & method originally from my Aunt

  • 3 cups white glutinous rice (washed 3-4 times, then soaked overnight)
  • 30g dried shrimp (rinsed, soaked in water, chopped - reserve water)
  • 8 medium dried Chinese mushrooms(rinsed, soaked in water, diced - reserve water)
  • 1 thumb sized piece of ginger (smashed)
  • 2 teaspoon chinese rice wine
  • 2 wind-dried Chinese pork sausage (washed, skin removed, halved lengthwise then diced)
  • 1 wind-dried Chinese duck-liver sausage (washed, skin removed, halved lengthwise then diced)
  • 7cm piece of chinese waxed meat (washed, diced)
  • 2 tablespoons peanut oil
  • 1 1/4 teaspoon salt
  • 1 tablespoon dark soy sauce
  • 1 tablespoon of light soy sauce
  • 4 to 6 scallions (cut into small rounds, white and green parts separated)
  • small bunch coriander leaves, torn up

Heat the peanut oil in a wok add ginger piece, fry until fragrant. Add chinese sausages and meat, mushrooms and then shrimps. Pour in the chinese wine, then sprinkle in about 1/4 teaspoon of salt. Fry for a couple of minutes then set aside.

Pour glutinous rice into the wok and stir fry. After a couple of minutes, add back in the ingredients previously set aside. Continue to stir well for another 10-15 mins. This part is where all the reserved 'soaking water' comes in. The rice will get drier as the frying goes on. When it does, add in a bit of the reserved water. Continue to stir the rice about, as it soaks up the water. This part is a bit like making risotto. Once the rice has turned translucent and has 'cooked'.. (you can taste it at this point in time, and it should be a bit chewy). Add in the dark soy sauce and salt to taste. Remove from heat. Mix in the white parts of the scallions. Discard ginger piece.

If the rice is still a bit hard, place into a rice cooker on 'keep warm' setting and cook for 30 mins. I find that placing the glutinous rice into the rice cooking on 'keep warm' setting allows it to stay moist until I have to serve it.

Before serving, mix in the green scallions, and sprinkle on top with coriander leaves and if desired, top with some fried egg and a dash of white pepper powder.


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