Thursday, February 13, 2014

Mom's Kitchen: Easy Lo Mai Fan (Chinese Sticky Rice)

As mentioned before, I'm trying to learn how to cook my favorite childhood meals from my amazing mother.  Today, I'll be sharing Mom's Lo Mai Fan (Chinese Sticky Rice).

Mom's Lo Mai Fan 

Per Mom, there are 2 main ways you can cook this.  1.) Toss raw rice into a wok and stir constantly until cooked or 2.) Soak rice overnight prior to cooking.  Mom, always looking for ways to simplify things, does it a 3rd (fast and easy) way - cooking the rice in a rice cooker before stir frying it with other ingredients.  This may sound obvious, but sticky rice is strangely temperamental.  Cooking it on its own usually results in either a goopy mess or partially raw rice.  The trick is to mix regular rice along with it to get the perfect level of "doneness."

Prep Time: 40 minutes 

Cook Time: 15 minutes

Due to the number of pictures, please see rest of the recipe after the jump.

Ingredients: (4 servings)
  • 3 cups sticky rice (we use Mogami sweet rice)
  • 1 cup regular rice
  • Chinese sausage
  • Chinese black mushrooms
  • Cilantro
  • Dried shrimp
  • Green onions
  • Soy sauce


    Rice Prep
    1. Add both types of rice to your rice cooker and make sure to rinse grains thoroughly with water
    2. Cook rice (aka, push the button)
    Ingredient Prep
    1. Add your desired amount of dried shrimp into a small bowl and add just enough water to cover the shrimp.  Let sit.
    2. Dice your Chinese sausage, mushrooms, cilantro, and green onions.

    1. After your rice is finished cooking, put your wok over medium heat.
    2. Add a little bit of oil into your wok and allow it to get hot.
    3. Add your sausage and mushrooms.  Stir and cook for ~1 minute.
    4. Add your rice to the wok and stir.
    5. Add a dash of soy sauce and stir.  Season to your liking.
    6. Add the dried shrimp as well as the water it was soaking in (gives it a little more shrimp flavor) and stir.
    7. Lastly, stir in your cilantro and green onions.  Turn off heat immediately after stirring to prevent the greens from yellowing.

    There you go - fast, easy, and tasty :)  Enjoy!


    1. Yum!! That looks amazing! Do you usually get rice that burns to the bottom of a rice cooker? That is our biggest problem when using a rice cooker. Any tricks? Or recommended brands?

      1. Hi Michelle! We've actually had a big range in rice cookers from the uber cheap to uber expensive (some non-stick and others stainless steel), but haven't had a problem with burned rice. My guess (and just a guess) is that you need a new rice cooker. We are using a Tatung similar to this one: I saw one on Amazon ( that seems well-reviewed for $30 - maybe give that a shot? Let me know how it goes!

    2. HAHAH I use the same yellow toddler bowls. Yum recipe!!! Love it, thanks for sharing!!

      1. Haha! We've got LOTS of toddler dinnerware :) Glad you liked the recipe!!

    3. This looks delish :) Thanks for sharing an easy way to make this :)


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