Sticky Rice
Taiwanese sticky rice is the perfect combination of sweet and savory flavors, and it's easy to make at home!
Servings: 6 servings
Ingredients
- 2 cups (370 g) sweet rice
- ½ cup (118 ml) water divided
- 8 ounces (227 g) spiced tofu diced
- 4 ounces (113 g) shiitake mushrooms sliced
- ¼ cup (14 g) fried onions
- ¼ cup (59 g) dried shrimp
- ½ cup (58 g) diced preserved radishes
- ¾ pound (340 g) sliced pork tenderloin
- 3 tablespoons low sodium soy sauce divided
- 1 tablespoon five spice powder divided
- 2 teaspoon white pepper
Instructions
- Soak your rice overnight. This will help reduce cooking time A LOT.
- When ready, put your rice in the rice cooker. Do this by hand. Don't dump it all in, you will get unnecessary water if you just pour it from the bowl.2 cups sweet rice
- Add in 1/4 cup of water (yes, really). Turn on the rice cooker, halfway through cooking, open it and mix around the rice. Once the rice cooker says it's done, let it sit for 10 minutes before opening it. After 10 minutes, open it, mix the rice around, add another 1/4 cup of water and cook it until the water is absorbed. Alternatively, you can steam the sticky rice if you don't have a rice cooker.1/2 cup water
- Meanwhile, while the rice is cooking, cook the filling. In a large wok, add in the tofu, mushrooms, fried onions, dried shrimp, radishes, and pork.8 ounces spiced tofu, 4 ounces shiitake mushrooms, 1/4 cup fried onions, 1/4 cup dried shrimp, 1/2 cup diced preserved radishes, 3/4 pound sliced pork tenderloin
- Saute for a few minutes then add 1 tablespoon of the soy sauce, half of the five spice powder and the white pepper. Cook until fragrant, about 3 minutes.1 tablespoons low sodium soy sauce, 2 teaspoon white pepper, ½ tablespoon five spice powder
- Once rice is done, add that to the wok and start folding/stirring to incorporate everything. Add in the rest of the soy sauce and the five spice powder. If you think it needs more, add more. It's all to taste.2 tablespoons low sodium soy sauce, ½ tablespoon five spice powder
- This process should take about another 5 minutes to get everything incorporated and tasting just right. Serve hot.
Notes
Storing leftover rice is tricky because it can harbor bacteria if it’s not cooled quickly. If you have leftovers, spread them on a sheet pan while still hot and refrigerate them. Once they’ve cooled, transfer the rice to an airtight container. Sticky rice will keep for 3 to 4 days and it can be reheated in the microwave.
Nutrition
Serving: 1 serving | Calories: 362 kcal | Carbohydrates: 48 g | Protein: 27 g | Fat: 6 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 2 g | Trans Fat: 0.02 g | Cholesterol: 149 mg | Sodium: 691 mg | Potassium: 411 mg | Fiber: 3 g | Sugar: 1 g
Return to Website
Scan this QR code with your phone's camera to get back to the recipe on the website.
*If you're viewing this on your phone, press and hold the QR code to open in your browser.