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Lo Mai Fan

Lo Mai Fan

This recipe prepares Lo Mai Fan, a savory Chinese sticky rice dish. Glutinous rice is soaked, steamed, and then stir-fried with rehydrated shiitake mushrooms, dried shrimp, Chinese sausage, and a flavorful sauce. Garnished with scallions, peanuts, and cilantro, it offers a rich and comforting meal with diverse textures and umami depth.
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Total Time 7 hours
Course lunch/dinner
Cuisine south american
Servings 4 people
Calories 1711.2 kcal

Equipment

  • 1 Steamer with lid
  • 1 Wok or Large Skillet for stir-frying
  • 1 Large Mixing Bowl for soaking rice
  • 1 Fine-mesh Sieve for draining and straining liquids
  • 1 Measuring Cups and Spoons

Ingredients
  

Main

  • 1 1/2 cups sticky rice also known as sweet rice or glutinous rice
  • 3/4 ounce around 9 small or 5 medium dried shiitake mushrooms
  • 3 tablespoons small dried shrimp
  • 4 1/2 teaspoons light soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon dark soy sauce
  • 1/2 teaspoon chicken bouillon powder
  • 1/4 teaspoon sugar
  • Kosher salt
  • 3 tablespoons unsalted roasted peanuts roughly chopped
  • 2 tablespoons neutral oil such as vegetable or canola oil
  • 2 scallions chopped, whites and greens separated
  • 2 links Chinese sausage halved lengthwise and cut into 1/2-inch half-moons
  • 1 teaspoon Shaoxing wine or other Chinese cooking wine
  • 2 tablespoons fresh cilantro leaves and stems, chopped

Instructions
 

  • Rinse sticky rice thoroughly and soak in cold water for at least 4 hours, preferably overnight; drain well before steaming.
  • In separate bowls, soak dried shiitake mushrooms and dried shrimp in hot water until softened (approx. 30 mins). Reserve the soaking liquids; finely chop mushrooms and shrimp.
  • Combine light soy sauce, oyster sauce, dark soy sauce, chicken bouillon powder, sugar, and a pinch of salt in a small bowl to create the sauce.
  • Steam the drained sticky rice for 20-30 minutes, or until tender and translucent. Fluff with a fork and set aside.
  • Halve Chinese sausages lengthwise and slice into 1/2-inch half-moons; chop scallions, separating whites and greens.
  • Heat neutral oil in a wok or large skillet over medium-high heat. Add Chinese sausage and cook until slightly crispy and fat is rendered; remove sausage and set aside.
  • Add scallion whites, chopped shiitake mushrooms, and chopped dried shrimp to the wok; stir-fry for 2-3 minutes until fragrant.
  • Return the cooked sausage to the wok. Add the steamed sticky rice and pour in the prepared sauce, along with the Shaoxing wine and 2-3 tablespoons of the reserved mushroom/shrimp soaking liquid (strained).
  • Stir-fry vigorously, breaking up the rice, until all ingredients are well combined and the rice is evenly coated and heated through.
  • Remove from heat, stir in scallion greens, and serve immediately, garnished with chopped roasted peanuts and fresh cilantro.

Notes

Achieving the perfect sticky rice texture is paramount; ensure thorough soaking (at least 4 hours, preferably overnight) and don't overcrowd the steamer for even cooking. The mushroom and shrimp soaking liquids are flavor gold – strain and incorporate them into your cooking liquid for depth. When sautéing the Chinese sausage, render its fat gently; this provides a rich base for the aromatics. Taste and adjust seasonings as you go, especially the soy sauces and sugar, to hit that savory-sweet balance. For an elevated presentation, serve in individual bowls garnished generously with fresh cilantro and toasted peanuts for contrasting texture.