Rice Cooker Taiwanese Sticky Rice

What is Taiwanese Sticky Rice?

Taiwanese sticky rice is similar to fried rice but made with glutinous rice, giving it a bouncy, chewy texture and making it more filling. The dish typically includes savory seasonings like soy sauce and dried ingredients, and often features mushrooms, bamboo, carrots, thin slices of pork, and Chinese sausage. This combination creates a flavorful, hearty meal that's both satisfying and packed with texture.

Ingredients

• sticky rice: it is sometimes labeled glutinous rice or sweet rice; long or short grain is fine.

• vegetable oil: it will surprise you but this recipe uses a lot of oil and its needed to help separate the rice grains.

• shallots

• garlic cloves

• shiitake mushrooms

• small dried shrimp

• pork tenderloin

• soy sauce

• white sugar

• black vinegar

• oyster sauce

• large carrot

• bamboo

• sesame oil

• Fresh cilantro for garnish

More Lao Recipes

• Sakoo Yat Sai | Lao Tapioca Dumpling

• Khai Being | Lao Seasoned Baked Eggs

• Galabao | Lao Steamed Buns

• Nam Khao | Lao Crispy Rice Salad

• Sai Oua | Lao Sausage

• Jeow Som | Lao Sour Dipping Sauce

• Best Homemade Egg Rolls

• Khao Piek Sen | Lao Chicken Noodle Soup

• Gaeng Nor Mai | Lao Bamboo Stew

Print

With ImageWithout Image

Rice Cooker Taiwanese Sticky Rice

Yield: 4-6

Author: Saeng Douangdara

Prep time: 15 MinCook time: 14 MinInactive time: 49 MinTotal time: 1 H & 18 M

Taiwanese sticky rice is a savory dish packed with rich flavors from ingredients like shiitake mushrooms, dried shrimp, pork, and bamboo shoots. The sticky rice is cooked in a rice cooker, then added to the soy based sauce absorbing all the umami flavors while staying perfectly sticky. This one-pot meal is simple to prepare yet delivers the comforting, authentic taste of Taiwanese street food.

Cook modePrevent screen from turning off

Ingredients

• 3 cups sticky rice (rice cooker cup)
• 1-½ cup water (rice cooker cup)
• ⅓ cup vegetable oil
• 1 large shallots, thinly sliced
• 6 garlic cloves, minced
• 6 shiitake mushrooms
• 1 tablespoon small dried shrimp (soaked in water for 5 mins then drain)
• 8 ounces pork tenderloin, cut into matchsticks
• ⅓ cup soy sauce
• 1 tablespoon white sugar
• 2 teaspoon black vinegar
• 3 tbsp oyster sauce
• 1 large carrot, peeled and cut into matchsticks
• 1/2 cup sliced bamboo, cut into matchsticks
• 1 tablespoon sesame oil
• Fresh cilantro for garnish

Instructions

1. Measure the shrimp, place them in a small bowl, and rehydrate in room-temperature water for 5 minutes. If you want more shrimp flavor, feel free to add more.
2. Heat a large pan on high and add the oil (you'll need plenty for the rice to absorb). Once the oil is hot, add the shallots and garlic, sautéing for a few minutes until they turn translucent and the oil takes on their flavor.
3. Add the mushrooms and sauté on medium heat for a few more minutes until softened. Then, add the pork, breaking up any clumps, and cook for 3-4 minutes until no pink remains.
4. Stir in the soy sauce, oyster sauce, a splash of black vinegar, and a bit of granulated sugar. Mix well and reduce the heat to low.
5. Add the carrots, bamboo, and drained shrimp, stirring everything together. Cook for 3-4 minutes until the carrots soften. Then, add the cooked sticky rice from earlier, drizzling sesame oil over it. Gently break up the rice clumps as you stir.
6. Once everything is well combined, toss in some chopped cilantro. Remove from heat and serve the rice in a bowl.

Recommended Products

Zojirushi Rice Cooker

Did you make this recipe?

Tag @saengdouangdara on instagram and hashtag it #eatmorelaofood

Recent Recipes