Chinese Sticky Rice (Lo Mai Fan)
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Chinese sticky rice (生炒糯米饭, lo mai fan) is a savory Cantonese dish of chewy glutinous rice stir-fried with Chinese sausage (lap cheong), dried shrimp, and shiitake mushrooms, seasoned with soy sauce and finished with scallions. It's chewier and more substantial than regular fried rice because it uses glutinous (sweet) rice, which turns pleasantly sticky and dense. The traditional method soaks the glutinous rice, steams it, then stir-fries it with the savory mix; a popular home shortcut cooks the soaked rice directly with a measured amount of liquid and the aromatics in one pan. The dried shrimp and lap cheong are what give it its deep, smoky-sweet, umami flavor, so they're worth seeking out. It's a beloved dim-sum and festival dish — hearty enough to be a meal, and even better the next day, pan-crisped. Use glutinous rice, not regular rice; they aren't interchangeable.
Why you'll love this chinese sticky rice (lo mai fan)
- Chewy, savory, deeply umami — a dim-sum favorite you can make at home.
- Lap cheong and dried shrimp give it a smoky-sweet flavor nothing else matches.
- A hearty one-bowl meal, and even better pan-crisped the next day.
- A one-pan shortcut method skips the steamer.
Ingredients
Rice
- 2 cups glutinous (sweet) rice, soaked 2+ hours or overnight
- 1.5 cups chicken or mushroom stock, for the one-pan method
Savory mix
- 2 links Chinese sausage (lap cheong), diced
- 3 tbsp dried shrimp, soaked 15 min, chopped
- 5 dried shiitake mushrooms, soaked, diced
- 3 scallions, sliced, whites and greens separated
- 2 cloves garlic, minced
Seasoning
- 2 tbsp light soy saucesubstitutes →
- 1 tsp dark soy sauce, for colorsubstitutes →
- 1 tsp oyster saucesubstitutes →
- 1 tsp toasted sesame oilsubstitutes →
- 1 tbsp neutral oil
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Equipment
- Wok with a lid — For the one-pan stir-fry-and-steam method.(shop →)
Instructions
Soak everything
Soak the glutinous rice in cold water for at least 2 hours (or overnight), then drain well. Separately soak the dried shrimp and shiitakes until soft; dice them. Mix the seasoning sauces together.
💡 Glutinous rice must be soaked or it won't cook through — don't skip this. Save the mushroom soaking water for the stock.
Build the savory base
Heat the neutral oil in a wok over medium. Render the lap cheong 2 minutes until the fat releases, then add the dried shrimp, shiitakes, garlic, and scallion whites; stir-fry 2 minutes until fragrant.
Toast the rice
Add the drained glutinous rice and the seasoning sauce; toss for 2 minutes to coat the grains and toast slightly.
Steam-cook in one pan
Pour in the stock, stir, bring to a simmer, then cover and cook on low for 15–18 minutes, stirring once or twice, until the rice is tender, chewy, and the liquid is absorbed. Add a splash more stock if it dries before the rice is done.
💡 Glutinous rice goes from firm to perfect quickly at the end — start checking at 15 minutes so it stays chewy, not gummy.
Finish & serve
Stir in the sesame oil and scallion greens, fluff, and serve hot.
Tips & notes
- Use glutinous (sweet/sticky) rice — it's a different rice from jasmine and is what gives the dish its signature chew. Regular rice won't work.
- Lap cheong (Chinese sausage) and dried shrimp are the flavor backbone; find them at any Asian grocery or online. Diced ham and bacon are a rough stand-in.
- Traditional method: steam the soaked rice 25 minutes, then stir-fry with the mix. The one-pan method here is the easier home version.
- Leftovers are fantastic — press into a patty and pan-fry until crisp, or steam to reheat.
- Add a diced soaked dried scallop or a handful of peanuts for an even more festive, dim-sum-style version.
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Chinese Sticky Rice (Lo Mai Fan)
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Serves
- 4
- Level
- Intermediate
Ingredients
- 2 cups glutinous (sweet) rice, soaked 2+ hours or overnight
- 1.5 cups chicken or mushroom stock, for the one-pan method
- 2 links Chinese sausage (lap cheong), diced
- 3 tbsp dried shrimp, soaked 15 min, chopped
- 5 dried shiitake mushrooms, soaked, diced
- 3 scallions, sliced, whites and greens separated
- 2 cloves garlic, minced
- 2 tbsp light soy sauce
- 1 tsp dark soy sauce, for color
- 1 tsp oyster sauce
- 1 tsp toasted sesame oil
- 1 tbsp neutral oil
Instructions
- Soak the glutinous rice in cold water for at least 2 hours (or overnight), then drain well. Separately soak the dried shrimp and shiitakes until soft; dice them. Mix the seasoning sauces together.
- Heat the neutral oil in a wok over medium. Render the lap cheong 2 minutes until the fat releases, then add the dried shrimp, shiitakes, garlic, and scallion whites; stir-fry 2 minutes until fragrant.
- Add the drained glutinous rice and the seasoning sauce; toss for 2 minutes to coat the grains and toast slightly.
- Pour in the stock, stir, bring to a simmer, then cover and cook on low for 15–18 minutes, stirring once or twice, until the rice is tender, chewy, and the liquid is absorbed. Add a splash more stock if it dries before the rice is done.
- Stir in the sesame oil and scallion greens, fluff, and serve hot.
Nutrition (est., per serving): 480 cal · 16 g protein · 72 g carbs · 14 g fat
Chinese Sticky Rice (Lo Mai Fan) FAQ
What is Chinese sticky rice (lo mai fan)?
Lo mai fan (生炒糯米饭) is a savory Cantonese dish of chewy glutinous rice stir-fried with Chinese sausage (lap cheong), dried shrimp, and shiitake mushrooms, seasoned with soy sauce. It's a popular dim-sum and festival dish — heartier and chewier than regular fried rice because it uses sticky glutinous rice rather than jasmine.
What's the difference between sticky rice and fried rice?
Fried rice uses regular long-grain rice (ideally day-old) and stays light and separate. Sticky rice uses glutinous (sweet) rice, which is soaked and cooked until dense, chewy, and clingy. They're different rices and different textures: fried rice is fluffy and quick; lo mai fan is chewy, rich, and more of a project.
Can I use regular rice for sticky rice?
No — the chewy, sticky texture comes specifically from glutinous (sweet) rice, which has a different starch makeup. Regular jasmine or long-grain rice won't get sticky in the same way and will turn out wrong. Glutinous rice is inexpensive and easy to find at Asian groceries, labeled 'glutinous,' 'sweet,' or 'sticky' rice.
Do I have to soak glutinous rice?
Yes. Glutinous rice is dense and needs soaking (at least 2 hours, ideally overnight) so it hydrates and cooks through evenly to a tender chew. Unsoaked, it stays hard in the center no matter how long you cook it. Drain it well after soaking before cooking.
What is lap cheong?
Lap cheong is Chinese cured sausage — sweet, savory, and a little smoky, usually made from pork. It firms up and releases fragrant fat when cooked, which flavors the whole dish, so it's essential to lo mai fan. Find it at Asian grocery stores or online; store it in the fridge and slice or dice it before cooking.
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