Sticky Rice Stir Fry with Chinese Sausage Cantonese Recipe

Date: 2025-09-03 16:01:56

×

A School of Wok favourite – sticky, savoury and packed with umami! This sticky rice stir fry with Chinese sausage is a traditional Cantonese winter solstice dish, made with glutinous rice, Chinese sausage, shiitake mushrooms, dried shrimp, scallops, squid and finished with peanuts, spring onion and egg.

A nostalgic comfort food, full of savoury depth and celebratory meaning.

To find the recipe for this dish, click the link below!
https://bit.ly/3I4xfRI

Join our 5-day cooking course, mastering techniques, exploring recipes, and gaining cultural insights with our expert chefs! – https://bit.ly/4eP9NDW

Ingredients
250g glutinous (sticky) rice, soaked overnight
3 dried shiitake mushrooms, soaked and quartered
2 Chinese sausages (lap cheong), diced
10g dried shrimps, soaked 30 mins, roughly chopped
50g dried squid, soaked overnight, diced
4 dried scallops, soaked overnight, shredded into floss
2 cloves garlic, finely chopped
2 Thai shallots, finely chopped
1 spring onion (white and green parts separated), finely chopped
1 thumb of ginger, thick slices
Handfull of roasted peanuts
Handful fresh coriander, chopped
1 egg, beaten (for garnish omelette)

Sauce:
1 tsp light soy sauce
2 tbsp oyster sauce
1 tsp dark soy sauce (for colour)
½ tsp salt
½ tsp white pepper
½ tsp chicken powder

Become a wokstar, join one of our classes! – http://bit.ly/2rqw3Pv

Visit our shop for woks, cleavers, cookbooks & more! –
UK : http://bit.ly/2Ub0V1O
USA : https://amzn.to/3uRnflc

Find other recipes here! – http://bit.ly/2g5K0ib

Find us on social media:
Instagram: http://bit.ly/2SFxDeN
Facebook: http://bit.ly/2SScpd1

– Video Title –

Chapters:
00:28 – Preparing glutinous rice for steaming
01:09 – Prepping vegetables
02:52 – Dried squid & dried scallops prep
05:11 – Ready to cook other ingredients
07:44 – Adding steamed sticky rice to the pan
08:54 – Adjusting seasoning carefully (salty ingredients)
09:41 – Serving presentation