Sticky rice with Chinese sausage and mushroom

Sticky rice with Chinese sausage and Chinese mushroom

When I was a little girl, sticky rice was such a treat – we would only enjoy it on special occasions such as weddings or festival seasons. Chinese sausages, however, was a common staple as it does not require refrigeration. 


  • 2 cup of glutenous rice, cooked per instruction
  • 1 egg, scrambled
  • 2 Chinese sausages,  steamed for 20 minutes, sliced
  • 10 small Chinese mushrooms, soaked in hot water for 10 minutes, remove stems, sliced
  • 3 rashes of bacon, remove fat, diced
  • 1/2 cup of peas and corns (frozen)
  • 1/2 cup of shallot, white part only, diced
  • 2 tsp dark soy sauce
  • 2 tsp sesame oil
  • cooking oil
  • coriander, sliced, to garnish
  • shallot, green part, sliced, to garnish
  • toasted sesame seeds, to garnish


Heat up a little cooking oil (medium heat) in a frying pan, add bacon, Chinese sausages, Chinese mushrooms and white part of the shallot, cook for 5 minutes or until the bacon is cooked; add peas and corns, stir fry for 1-2 minutes; add rice, dark soy sauce and sesame oil, break up the rice as much as you can (it is quite sticky); add egg, mix well; ready to serve

Garnish with coriander, green shallot and toasted sesame seeds.

Ingredients glutinous (sticky) rice - Chinese sausages, Chinese mushrooms, bacon, shallot
Ingredients for sticky rice




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