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Chinese style fried glutinous rice

Rice60 minutes4 people450 calories
1/52/53/54/55/5 (212 votes)
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By Irene Arcas

Chinese style fried glutinous rice3

Today I bring you a recipe that will really surprise you: chinese style fried glutinous rice, great Tasty, Super Asian, Super rica, Super easy. If you like Chinese food, without a doubt, this rice you have to try it, you are going to love it.

What is glutinous rice?

Some of you may be wondering what is glutinous rice? It is a type of short grain rice, grown mainly in Laos and used in several countries in Asia, including China and Thailand.

It is called glutinous, not because it contains gluten eye, people with celiac disease can safely consume itBut because it is extremely sticky (and "clumps") when cooked. In addition, due to its high content of amylopectin (which is the substance responsible for its being so sticky) it makes it a rice that absorbs flavors very well.

In Asian cuisine we can find both sweet and savory recipes, and also in drinks, where this type of rice is used, which we should not confuse with rice for sushi or other types of Asian rice. It is called like that, as it is, glutinous rice.

Where can we buy glutinous rice?

Today we can find glutinous rice in any Asian food store and, of course, also online. Its price is cheap, so it is a very good option to have in our pantry and prepare this type of rice.

How do you prepare glutinous rice?

Its preparation is super simple, but it will depend on the type of recipe that we are going to make. In this case, we are going to prepare a salty rice that later we will finish in the wok, so that it is toasted and very tasty.

In appearance, raw glutinous rice is a deep white rice. However, when we cook it (it is very interesting to steam it) we will see how the grains have become "packed together" in such a way that we cannot pick up the loose grains. It is totally caked and sticky.

The funny thing is that we will put this rice in a wok with different ingredients and we will hydrate it little by little with a very tasty sauce. As the sauce and oil are absorbed, the rice will loosen and, little by little, its grains will separate and become crisp on the outside.

And now that we know what glutinous rice is, let's see how this delicious recipe is prepared. You will see that there are some ingredients that are a bit specific (it is interesting to look for them and get them if we want to prepare the authentic chinese dish new my fan) such as Chinese sausage or dried prawns, which you can buy in specialized supermarkets or online.

If you do not want to prepare something so specific or do not have the ingredients at hand, we can make a small adaptation "a la española", which although it will not be the authentic Chinese fried rice, it will be a delicious rice.

Chinese style fried glutinous rice2

Chinese style fried glutinous rice

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Amazing Chinese style fried glutinous rice recipe, full of flavor. Surprising and very easy to prepare.

Chinese style fried glutinous rice
  • Irene Arcas
  • Kitchen: China
  • Recipe type: Rice dishes
  • Calories: 450
  • Rations: 4
  • Cooking time:
  • Total time:

Ingredients

  • 300 g of glutinous rice
  • 1 Chinese sausage (or 75 g fuet)
  • 1 Chinese liver sausage (or 75 g of salami or 75 g of fuet)
  • 30 g of dried prawns (or 60 g of fresh prawns)
  • 20 g of dried shiitake mushrooms soaked in water to rehydrate (or 40 g of fresh shiitake mushrooms)
  • 50 g onion
  • 1 garlic
  • 3 large tablespoons of sunflower oil (1 for the tortilla
  • 2 eggs
  • a pinch of salt
  • a pinch of pepper
  • 2 stems of spring onion (can be substituted for chives)
  • 2 tablespoons soy sauce
  • 1 / 4 teaspoon salt
  • 2 tablespoons of white wine (better if it is oriental style)
  • 1 tablespoon oyster sauce
  • 1/4 teaspoon of pepper
  • 2 teaspoons sesame oil
  • 150 g of water
  • 1 tablespoon of sunflower oil

Preparation

  1. Previously, we rinse the rice very well until the clean water comes out and we leave it submerged in water for 2 hours.

  2. We put 500 g of water in the glass and program 7 minutes, temperature 100º, spoon speed.

    While we cut a piece of greaseproof paper a little smaller than the base of the varoma tray, so that at least the side holes of the tray remain uncovered so that the steam can penetrate.

     

  3. We place the paper base on the tray, drain the rice that we had soaked and place it on top of the well-spread paper. We close the varoma and place on top of the glass. We program 30 minutes, speed 2, varoma temperature. 

    We withdraw and reserve.

  4. With the empty glass (we do not need to wash it) we add the prawns, the sliced ​​sausages, the garlic, the onion and the whole rehydrated mushrooms. We sting 4 seconds, speed 4. We withdraw and reserve.

  5. Chop the stems of spring onion into thin slices (or chives) with a knife and reserve.

  6. We now put the 150 g of water in the glass and heat 2 minutes, temperature 100º, spoon speed.

    Now add the soy sauce, sesame oil, oyster sauce, salt and pepper. We mix 4 seconds, speed 3. We withdraw.

  7. We put the eggs into the glass, with a pinch of salt and another pinch of pepper and mix 4 seconds, speed 3.

     

  8. We prepare a wok or deep frying pan with 1 tablespoon of sunflower oil. We make an omelette with the eggs that we have in the glass. We withdraw and reserve.

  9. Add 2 tablespoons of sunflower oil to the wok and add the prawns, sausages, onion, garlic and mushrooms that we had reserved. Sauté for 1 minute and add the two teaspoons of wine.

    We stir and add the rice (don't worry because it will be made into a block). We are stirring and mixing with the vegetables and sausages.

  10. We add the chopped tortilla. Now we are going to gradually add the sauce that we had reserved and continue stirring over medium heat until it is absorbed little by little. You will see how the rice is loosening little by little, it is taking on a bright and dark color.

  11. Finally add the chives and stir again. In total, we will be cooking it in the wok for about 8 minutes.

    Ready to serve delicious!


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