I love Chinese sticky rice, and I have had a craving for it ever since I stumbled upon this NYT recipe: https://cooking.nytimes.com/recipes/1014807-savory-sticky-rice-bowls-or-stir-fried-sticky-rice?smid=ck-recipe-iOS-share. Unfortunately, we don’t have sweet rice in our pantry, so we tried this recipe using jasmine rice.
In addition to not using sweet rice, we made a few other modifications: first, we halved the recipe, using 2 cups cooked jasmine rice. Second, we omitted the bacon and onion. For the Chinese sausage (lap cheong), we used a version made of pork and chicken. We included four Cremini mushrooms (in lieu of shiitake), diced.
Third, instead of Chinese sweet wine, we used Shao Hsing wine and supplemented with 1/4 tsp sugar.
Finally, to mimic the texture of sticky rice, we drizzled 1/2 tsp toasted sesame oil along the perimeter of the rice mixture (after adding the scallion slivers) and seared on medium for a few mins, to create a crunchy, chewy surface where possible.
This was a good recipe, and we hope to make it again once we have sweet long-grain rice on hand. (Nov. 2025)
Cooking Adventures 