You Fan (Sticky Oil Rice)
Sticky rice is Chinese comfort food at its best – warm, hearty and full of flavor. Sticky rice (glutinous rice) can be hard to come by so if you don’t mind not being a little untraditional, feel free to substitute with Arborio rice, Jasmine rice, or even quinoa!
Updated: Tue, 04/03/2018 - 9:53pm
- 5-6 dried shiitake mushrooms, soaked in 1 cup warm water for 30 minutes
- 3 cups sticky rice (glutinous rice), soaked for 2 hours up to overnight
- 2½ cups water
- 1 Tablespoon soy sauce
- 1 Tablespoon sesame oil
- 2 Tablespoons rice vinegar (optional)
- 2-3 Tablespoons high heat oil such as safflower or peanut oil
- ¼ cup thinly sliced onions
- 1 Tablespoon grated or minced ginger
- 3 Tablespoons mirin or rice bran oil (optional)
- 3 Tablespoons soy sauce
- 3 Tablespoons sesame oil
- 1 Tablespoon vegan Worcestershire sauce
- ¼ cup sliced scallions (green onions)
- Sesame seeds
- Drain mushrooms but do not discard soaking liquid. Set aside ½ cup of the soaking water. Pat dry mushrooms and slice thinly. Set aside.
- Drain and rinse sticky rice.
- Combine all Sticky Rice ingredients, except for rice vinegar, and ½ cup mushroom soaking water into a large saucepan. Bring to a boil, lower heat and let simmer for 15-20 minutes or until liquid has been absorbed by the rice. You can also cook the mixture in a rice cooker.
- If you are using a substitute rice, cook as described above and transport to a large bowl. Drizzle vinegar and fold into rice with a wooden spoon.
- Heat oil in a large skillet or wok over medium-high heat.
- Add mushrooms, onions, and ginger to skillet and cook for 2-3 minutes or until fragrant.
- Add in rice, mirin, soy sauce, sesame oil, and Worcestershire sauce. Stir constantly to mix thoroughly for a few minutes or until liquid has been absorbed.
- Garnish with scallions and sesame seeds. Serve and enjoy!