How to make irresistibly crispy fried sticky rice that gets even more addictive with each bite.

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Easy Crispy Fried Sticky Rice Recipe

Ingredients for making crispy fried sticky rice

Steps to make crispy fried sticky rice

During festive occasions or family gatherings, if you happen to have leftover sticky rice, try out this delightful recipe for crispy fried sticky rice that the whole family can enjoy. It's guaranteed to be a hit!

Making fried sticky rice is a breeze; you can transform those leftovers into a new and delicious dish that everyone in the family will love.

Easy Crispy Fried Sticky Rice Recipe

Ingredients for making crispy fried sticky rice

- Glutinous rice: 2 cups;

- Ground pork: 250g;

- Carrot: ½ piece;

- Small taro root: ½ piece;

- Several wood ear mushrooms;

- Scallions, salt, seasoning powder, sugar, pepper, dried shallots, cooking oil;

- Chili sauce, and optionally, shredded pork floss based on personal preference.

Steps to make crispy fried sticky rice

Prepare the ingredients for crispy fried sticky rice

Soak glutinous rice in cold water with a pinch of salt overnight. The next day, drain the rice and steam until cooked. Optionally, sprinkle some coconut water or a small spoon of cooking oil over the rice, stir, and steam again to enhance the flavor. (You can also use leftover sticky rice from a post-festival feast.) Season the ground pork with 1 teaspoon of salt, 1 teaspoon of sugar, and a bit of pepper; mix well and marinate for 30 minutes. Peel and julienne the carrot and taro. Soak wood ear mushrooms in hot water to expand, remove stems, and chop.

steps to execute the crispy fried sticky rice recipe

Heat a non-stick pan, sauté onions and garlic until fragrant, stir-fry the meat until cooked, add wood ear mushrooms, carrots, and taro, stir-fry together, season with 1 spoon of seasoning (adjust to taste). Once the meat is cooked, turn off the heat, sprinkle with scallions and pepper. Shaping the fried sticky rice: After preparing the filling, let it cool. Steam the glutinous rice until cooled. Take a small bowl or jar lid, place a piece of food wrap on it, add the rice, then press down to form a cylindrical shape. When working, grease your hands with a little cooking oil to prevent sticking. After shaping, refrigerate the sticky rice in the fridge for about 15 minutes to dry the surface, making it easier to fry.

Easy-to-make fried sticky rice

Heat a non-stick pan until hot, then drizzle with a little cooking oil and fry the sticky rice until golden on both sides. Place absorbent paper on a plate, scoop out the rice to drain excess oil. Cut the fried sticky rice in half, scoop the previously stir-fried meat mixture on top, then drizzle with a little chili sauce, and optionally, add shredded pork floss if desired.

Finished product of delicious crispy fried sticky rice

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Frequently Asked Questions

What ingredients are needed to make crispy fried sticky rice?

To prepare crispy fried sticky rice, you will need 2 cups of glutinous rice, 250g of ground pork, half a carrot, half a small taro root, wood ear mushrooms, scallions, seasonings, and optionally, chili sauce and shredded pork floss.

How should I soak and prepare glutinous rice for frying?

Soak glutinous rice in cold water with a pinch of salt overnight. The next day, drain the rice, steam it until fully cooked, and optionally enhance its flavor with coconut water or cooking oil before serving.

Can I use leftover sticky rice to make crispy fried sticky rice?

Yes, leftover sticky rice from festive occasions can be transformed into crispy fried sticky rice. It’s a great way to avoid waste and create a delicious new dish for the family.

What are the steps to shape and fry crispy fried sticky rice?

To shape the rice, press it into a bowl lined with food wrap, refrigerate for 15 minutes, then fry in hot oil until golden on both sides. This method ensures a crispy texture.

How can I enhance the flavor of my fried sticky rice?

You can enhance the flavor of fried sticky rice by steaming it with a small amount of coconut water or cooking oil, and by seasoning the meat mixture with salt, sugar, and pepper before cooking.