Photo: Sticky Oil Rice

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!

Yield: 
4-6 Servings

Updated: Tue, 04/03/2018 - 9:53pm

Ingredients

Mushrooms

  • 5-6 dried shiitake mushrooms, soaked in 1 cup warm water for 30 minutes

Sticky Rice

  • 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)

You Fan

  • 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

Instructions

  1. Drain mushrooms but do not discard soaking liquid. Set aside ½ cup of the soaking water. Pat dry mushrooms and slice thinly. Set aside.
  2. Drain and rinse sticky rice.
  3. 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.
  4. 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.
  5. Heat oil in a large skillet or wok over medium-high heat.
  6. Add mushrooms, onions, and ginger to skillet and cook for 2-3 minutes or until fragrant.
  7. 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.
  8. Garnish with scallions and sesame seeds. Serve and enjoy!