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Chinese sticky rice (Chinese:糯米飯;pinyin:nuòmǐ fàn orChinese:油飯;pinyin:yóufàn;Pe̍h-ōe-jī:iû-pn̄g) is a Chinese and Taiwanese rice dish commonly made fromglutinous rice that can include soy sauce,oyster sauce,scallions,cilantro and other ingredients.[1][2][3] It is a common dish inGuangdong andHong Kong.[4] As Cantonese people believe that glutinous rice has a warming effect on the stomach, this dish is especially popular during theautumnandwinter seasons.[5] It is also frequently served as part of a set meal withsnake soup.[6]
Authentic stir-fried glutinous rice is somewhat similar to the preparation ofrisotto, as it involves stir-frying uncooked rice directly.[7] Preparing this dish requires considerable time and effort. The glutinous rice must first be soaked inwaterovernight, and all excess water must be thoroughly drained beforecooking. The other ingredients are stir-fried first and then set aside. The rice is then stir-fried slowly in awok, with water added gradually in small amounts during the process—too much water at once would result in boiling rather than stir-frying, making the rice overly soft.Seasonings and pre-cooked ingredients are only added near the end. Achieving the ideal texture—neither too hard nor too soft—requires careful attention and a lengthy stir-frying process.
Because preparing authentic stir-fried glutinous rice is time-consuming, manyrestaurants, for the sake of cost and efficiency, choose not to stir-fry raw glutinous rice directly. Instead, they pre-steam the rice in advance. When a customer places an order, the pre-steamed glutinous rice is quickly stir-fried in the wok together with the other ingredients. This method significantly reduces the preparation time. However, the appearance and texture of stir-fried glutinous rice made from raw rice versus pre-steamed rice are not exactly the same.[5]
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