SAVOURY glutinous rice − sang chao loh mai fan − is one of those childhood dishes we usually encounter only at weddings or other special occasions.
Over time, it has become a Cantonese dim sum staple, sitting comfortably alongside loh mai gai and lotus leaf rice.
Traditionally, the cooking method is nothing short of labour‑intensive.
The rice is stir‑fried continuously in a wok, with small ladles of water added gradually until each grain is cooked through.
Because glutinous rice clings stubbornly to the wok, the cook must scrape and turn it without pause.
Whenever my mother made this dish, she would recruit several family members to take turns at the spatula, while she judged when the rice needed another splash of water. Cooking a single kilogramme could easily stretch to two hours.
Some cooks opt for a shortcut: a brief stir‑fry followed by enough water to submerge the rice, then a covered wok left to steam.
Convenient, yes – but it lacks the deep, smoky wok‑fried character that comes from searing every grain.
The result is closer to the steamed glutinous rice you find at pasar malam stalls.
Recently, I stumbled upon a compromise that delivers the best of both worlds: a method that blends stir‑frying and steaming to achieve the same flavour and texture in a fraction of the time.
Unlike my mother, I do not own a heavy cast‑iron wok. Instead, I rely on a ceramic‑coated non‑stick wok, which does an excellent job of preventing the rice from catching and burning.
I also replace plain water with a prawn broth made from the shells, which infuses the rice with a deep, savoury umami richness.
After trying this, you may find store‑bought sang chao loh mai fan rather underwhelming.
Traditional recipes call for Chinese pork sausage but chicken luncheon meat doesn’t compromise on flavour.
It browns beautifully, offers the same savoury depth and is often leaner than its pork counterpart – a win‑win in my book.
With the Dragon Boat Festival approaching, this is the dish I turn to when I crave the familiar flavours of zongzi without the fuss of wrapping them.
It’s an easier, quicker way to bring a little of the festival to the table.
Stir-fried glutinous rice
Ingredients
1 cup glutinous rice, soaked overnight
4 dried shiitake mushrooms, soaked overnight in 1 cup water
2 tbsp dried shrimp, soaked in ¼ cup water
100g chicken luncheon meat, diced
300g fresh prawns
4 shallots, sliced
3 cloves garlic, minced
30g ginger, grated
1 tbsp light soy sauce
½ tbsp dark soy sauce
¼ cup raw peanuts
2 stalks spring onions, chopped
½ cup cooking oil
Directions
Drain the soaked rice in a mesh strainer and set aside. Squeeze the mushrooms dry, reserving the soaking liquid. Dice the mushrooms into small cubes.
Remove the dried shrimp from the soaking liquid. Reserve the liquid and pat the shrimp dry.
Shell and devein the prawns. Simmer the shells for 30 minutes in the liquids from soaking mushroom and shrimp, to produce a flavourful broth.
Heat the oil in a non-stick wok over low heat and fry the shallots until golden brown. Remove and drain on paper towels.
Using the same oil, fry the peanuts until crunchy. Remove and drain on paper towels.
Fry the luncheon meat until lightly browned. Remove and set aside.
Fry the dried shrimp until crisp and fragrant. Remove and set aside.
Add the fresh prawns and cook for about two minutes, or until just cooked through. Divide them among four to five glass bowls.
In the same flavourful oil, saute the garlic, ginger and mushrooms for one to two minutes until fragrant. Add the rice and stir-fry until the grains are lightly seared.
Pour about a quarter cup of the prawn broth over the rice and cover the wok with a lid for 30 seconds. Remove the lid and stir the rice to prevent sticking. Repeat this process several times, adding broth gradually until the rice is fully cooked.
Add the light and dark soy sauces, stir thoroughly to coat every grain.
Stir in the dried shrimp, luncheon meat, peanuts, spring onions and fried shallots.
Divide the rice mixture among the bowls, covering the prawns. Press down firmly with the back of a spoon to compact the rice.
Invert each bowl onto a serving plate. When ready to serve, unmould the rice and enjoy with chilli sauce and dark sweet sauce.
More photos
Traditional recipes call for Chinese pork sausage, but chicken luncheon meat is a substitute that brings similar savoury richness and browns beautifully.
Simmer prawn shells for 30 minutes in the liquids from soaking mushroom and shrimp, to produce a flavourful broth.
Stir-fry the glutinous rice, add the broth occasionally, cover and repeat the process until cooked before adding seasoning and the rest of the ingredients.
Divide the prawns among the 4 to 5 glass bowls, compact with cooked glutinous rice and serve them inverted over a plate.
Shell and devein the prawns before simmering for 30 minutes to produce a flavourful broth.
