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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Add 0.5 tbsp corn oil into a flat pan, heating until oil flows quickly. Pour in 2 beaten eggs, swirl pan to coat evenly, fry on low heat until set and smooth, then remove from heat and let cool.
local_fire_departmentMedium-low heat, approx. 2 minsWatch out
Do not use high heat, otherwise the center of the egg crepe will puff up, resulting in uneven cooking and rough texture.
Dry-fry 12 soaked and diced shiitake mushrooms in a wok without oil to evaporate moisture; add 12 chopped dried shrimp and 2 shredded dried scallops (reserve scallop water). Pour in 0.5 tbsp corn oil, then add 2 steamed diced cured sausages, stir-frying until slightly golden and fragrant, then dish out.
local_fire_departmentMedium heat, approx. 3 minsWatch out
Mushrooms and dried shrimp must be dry-fried to remove moisture before adding oil, otherwise excessive smoke will be produced and flavors won't be released.
Pour 360g soaked and drained raw glutinous rice into a dry wok, slow-fry until opaque. Add 0.5 tbsp corn oil to loosen grains. Gradually add reserved scallop water and 400ml chicken broth in batches while stir-frying until absorbed. Add another 0.5 tbsp corn oil, stir-frying until 80-90% cooked and glossy.
local_fire_departmentMedium-low heat, approx. 10-12 minsWatch out
Broth must be added gradually in small batches, do not pour all at once, otherwise it becomes boiled congee-like rice instead of stir-fried glutinous rice.
Fold and roll the cooled egg crepe, then slice into thin strips with a knife and set aside.
Watch out
Egg crepe must be completely cooled before slicing, otherwise it tears easily when warm.
Return fried cured ingredients back to the 90% cooked glutinous rice. Add 2 tsp brown sugar, 2 tbsp light soy sauce, and 2 tsp dark soy sauce. Stir-fry rapidly until golden-brown, dry, glossy, and fragrant.
local_fire_departmentMedium heat, approx. 2 minsWatch out
Brown sugar adds caramel fragrance
keep stir-frying continuously to prevent sugar from burning at the bottom
Dish up the cooked stir-fried glutinous rice into a serving dish, garnish evenly with chopped spring onions and shredded egg crepe, then serve hot.
Watch out
Glutinous rice is best served hot
texture becomes tougher and overly sticky when cooled
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