Chinese Sticky Rice in Bowl

Chinese Sticky Rice

5 from 11 reviews

This sticky rice recipe is a fail-proof, super easy, and crowd-pleasing dish. Most of the ingredients can now be found in the Asian aisles of your favorite grocery stores.

  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 55 minutes

Yield: 10 1x


Units Scale


  1. Do ahead: Rehydrate dried Shiitake mushrooms by soaking in warm water for about 1 hour. Drain well and chop. Set aside. 
  2. Drain: Drain soaked rice and rinse with cold water. Set aside.
  3. Heat: Heat up a heavy large pot (I use my largest All-Clad) with 1 TB oil until hot. Add ginger and stir fry for a minute. Add Chinese sausage and Shiitake mushrooms, stir frying for another minute. Add in rice wine, soy sauce, oyster sauce, sesame oil, white pepper, and rice. Stir to coat thoroughly. Add broth, stir to incorporate, and bring to a boil.
  4. Simmer: Once it reaches a boil, immediately reduce to simmer. Cover tightly and cook 45 minutes. Turn heat off and let it sit for at least 10 minutes, covered. Do not peak!
  5. Stir and Stand: Carefully stir cooked sticky rice, from bottom to top throughout. Cover and let stand another 10 minutes before serving.
  6. Garnish and Serve: Garnish with freshly sliced scallions, if desired. Chopped cilantro or chives work well, too. 


If you’re watching salt intake, you may use reduced-sodium chicken broth.

Prep/Cook time does not include pre-soaking of rice and shiitakes.


  • Serving Size: 1
  • Calories: 222
  • Sugar: 3.2 g
  • Sodium: 598.1 mg
  • Fat: 7.2 g
  • Carbohydrates: 32.6 g
  • Fiber: 4.5 g
  • Protein: 9.3 g
  • Cholesterol: 15.1 mg
  • Author: Chew Out Loud
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Chinese
  • Diet: Gluten Free

Keywords: Chinese Sticky Rice, Asian Sticky Rice