China Naw Mi Fan (Sticky Rice)
Naw mi fan makes a delicious, rib-sticking dinner that’s even more flavorful when cooked with leftovers. Many ingredients can be used in this sticky rice dish that is similar to fried rice, though the recipe will generally include mushrooms and sausage. The traditional recipe calls for lap cheong (Chinese waxed sausage), but salami or other cured meats make good substitutes.
Recipe Servings: 4
Prep Time
15 minutes
+ 1 hour resting
+ 1 hour resting
Cook Time
30 minutes
Total Time
1 hour 45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 cups (380 g) sushi (sticky or glutinous) rice
- 2 cups (480 ml) water
- 2 Tbsp (30 ml) vegetable oil
- 3 garlic cloves, chopped
- 1 small shallot, chopped
- 1 lap cheong (chinese waxed sausage), chopped
- ½ cup (55 g) sliced shiitake mushrooms
- ½ cup (75 g) frozen or fresh green peas
- ½ cup (75 g) diced carrots
- ¼ cup (80 g) shrimp, peeled and deveined
- 2 Tbsp (30 ml) tamari or soy sauce
- 1 Tbsp (15 ml) oyster sauce
- Salt, to taste
- 2 Tbsp (30 ml) chopped fresh coriander leaves
- 2 Tbsp (30 ml) sliced green onions
Directions
- Rinse rice at least three times until water becomes clear.
- Place rice and water in a large pot, letting soak for at least 60 minutes.
- Pour vegetable oil into a skillet set over medium-high.
- Add garlic to the hot oil and fry for 2 minutes until lightly golden.
- Add shallot and sauté for 1 minute.
- Add lap cheong, mushrooms, peas, and carrots, stir-frying for 2 minutes.
- Stir in shrimp, tamari or soy sauce, and oyster sauce.
- Season with salt, mix well, remove skillet from heat, and cover.
- Place a tight-fitting lid over pot with washed rice, bring to a boil, and cook for 5 minutes.
- Reduce heat to low and steam for about 15 minutes.
- Add shrimp and vegetable mixture to the rice, stirring to combine.
- Turn off heat, replace the lid, and steam for 15 minutes to blend juices with rice.
- Garnish with coriander and green onions.
- Serve hot.
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