XO Sauce Sticky Fried Rice
This recipe for fried sticky rice with XO sauce uses jarred XO sauce to create an easy yet incredibly delicious, umami-laden dish.
Servings: 6
Calories: 301kcal
Ingredients
- 1½ cups uncooked sticky rice (also known as sweet rice or glutinous rice)
- 2 tablespoons neutral oil (such as canola, vegetable, or avocado oil)
- 1 medium onion (diced)
- 2 tablespoons minced garlic
- 2 cups chopped fresh mushrooms (any kind you like)
- 1½ tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon Shaoxing wine (or dry cooking sherry)
- 1 teaspoon sesame oil
- ¼ teaspoon white pepper
- 1 cup frozen peas
- 2-3 tablespoons XO sauce (to taste)
- 2 scallions (both white and green parts chopped)
- Salt to taste
Instructions
Prepare the sticky rice:
- Add the raw sticky rice to a mixing bowl or other deep container. Fill it with water so that the water level is at least 3 inches above the rice (as the rice will expand when soaking). Soak for 6 to 24 hours. Soak it longer if you want your sticky rice to have a softer texture. Drain.
- To make the sticky rice in a steamer: Evenly arrange the soaked sticky rice on a heat-proof, rimmed dish set on a rack or in a bamboo steamer lined with natural steamer liners or cheesecloth. Place in a covered wok or pot to steam. (See our post on how to steam food for more details.) Cover and steam for 30-45 minutes. When making a larger batch of rice, steam in two batches or steam longer. You can check the rice and increase the steaming time if need be.
- To make the sticky rice in a rice cooker: Drain the soaked rice and add it to your rice cooker pot. Add water so it barely covers the rice. (Basically, the water level should be about the same as the height of the rice in the pot.) Cover, and press the “cook” or “start” button. If you find the rice is a bit undercooked after the rice cooker finishes, sprinkle in a bit more water, and turn it back on. Overly wet rice is harder to salvage, which is why we prefer the steamer method, which is much more foolproof!
- Once cooked, keep the sticky rice covered until you’re ready to use it in the recipe. This will prevent it from drying out.
To finish the dish:
- Add oil to a large non-stick pan over medium-high heat. Cook the onion and garlic for 3 minutes, or until the onions are translucent and starting to lightly brown around the edges. Add mushrooms, and cook them for another 3 minutes, until softened.
- Now add the sticky rice, along with the light soy sauce, dark soy sauce, Shaoxing wine, sesame oil, and white pepper, putting the seasoning ingredients directly onto the rice. (The liquid seasonings will help the rice break up.) Break up the rice clumps and stir to coat the rice in the sauce.
- Add the frozen peas, and mix everything well so the peas are evenly distributed throughout the rice. Finally, add the XO sauce and scallions. Stir-fry thoroughly. Salt to taste, and serve.
Notes
Prep time does not include sticky rice soaking time.
Nutrition
Calories: 301kcal | Carbohydrates: 45g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 412mg | Potassium: 224mg | Fiber: 3g | Sugar: 3g | Vitamin A: 225IU | Vitamin C: 13mg | Calcium: 25mg | Iron: 1mg