Crispy Chinese Sticky Rice (Lo Mai Fan)

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Pups with Chopsticks
Hi, I'm Joyce, the creator of Pups with Chopsticks food blog exploring international flavours & ingredients - bringing you delicious and fun classic and fusion recipes!
A classic dim sum favorite, with a bit of a crispy twist! This satisfyingly chewy Chinese Sticky Rice (lo mai fan) with traditional ingredients tossed in with crispy sesame and onion bits for additional textures and flavors.


Total Cooking Time


Pups with Chopsticks
Hi, I'm Joyce, the creator of Pups with Chopsticks food blog exploring international flavours & ingredients - bringing you delicious and fun classic and fusion recipes!
Serves 4
1 1/2 cups
Glutinous Rice
Shiitake Mushrooms
2 stalks
Chinese Sausage
1/3 cup
Unsalted Peanuts
1/2 tsp
Shaoxing Cooking Wine
3 Tbsp
Panko Breadcrumbs
3 Tbsp
Fried Onions
1 Tbsp


Step 1
Soak the Glutinous Rice (1 1/2 cups) for a minimum of 4 hours, preferably overnight.
Step 2
Soak the Shiitake Mushrooms (3) and Dried Shrimp (2 Tbsp) in hot water for 30 minutes.
Step 3
Finely chop the Scallions (2 stalks) and set aside.
Step 4
Set the stove to medium heat. In a steamer, add in the rice, dried shrimp and Chinese Sausage (1) and steam it for 30 minutes. Important, make sure you have enough water in the steamer so it doesn’t go dry within that 30 minutes, but don’t put too much water that it touches the rice bundle.
Step 5
Set the stove to low heat and add a bit of oil. When the pan is hot, add in the Sesame Seeds (1 Tbsp) , Panko Breadcrumbs (3 Tbsp) and Fried Onions (3 Tbsp) keep mixing so it doesn’t burn.
Step 6
Once it is golden brown, remove it from the heat and set aside for later.
Step 7
Set the stove to medium-high heat and add a bit more oil into the pan.
Step 8
In a small bowl, use a fork to beat the Egg (1) until well mixed and frothy.
Step 9
Once the pan is super hot, quickly add in the egg and swirl it around so it touches as much of the hot pan surface as possible. The pan needs to be super hot for this to work, you want the egg to instantly cook when it touches the hot surface of the pan. Keep swirling until there is no more raw egg to swirl.
Step 10
Let it sit for about a minute to dry out and cook the egg, but watch it closely because eggs burn fast on medium-high heat. Remove the egg from the pan and let it cool. Once it’s cooled, roll it up and cut into ribbons, then set aside to top at the very end.
Step 11
Remove the Chinese sausage and dried shrimp and finely chop it.
Step 12
Squeeze the excess water from the shiitake mushrooms. If a stem is still intact, cut it out and discard it, they are usually tough. Roughly chop up the shiitakes into small bits.
Step 13
Roughly chop the Unsalted Peanuts (1/3 cup) then set the stove to medium heat and add some oil into a frying pan. Add in the peanuts and lightly toast it for 1 minute.
Step 14
Add in the Chinese sausage and cook it to release some of the oils, approximately 1-2 minutes.
Step 15
Add in the dried shrimp and shiitake mushrooms and Shaoxing Cooking Wine (1/2 tsp) and cook for an additional 1-2 minutes.
Step 16
Add in the sticky rice and gently break it apart with the ingredients. This might take some light smashing to break apart, since sticky rice loves clumping together. The goal is to try to seperate as much of the rice grains as possible.
Step 17
Mix the Granulated Sugar (1/2 tsp) with the Soy Sauce (2 Tbsp) and add it in and continue to keep ‘smushing’ and mixing.
Step 18
Add in the Dark Soy Sauce (1 Tbsp) and mix it until the colour gets evenly distributed, keep mixing.
Step 19
At this point, do a taste test. Is it too dry? If it is, add 1 tablespoon of water and keep mixing. Repeat this step until you get the right chewy consistency you want.
Step 20
Add in the scallion and mix into the sticky rice, then add in the crispy bits and top it with the egg ribbons. Serve and enjoy!

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