Fragrant Glutinous Rice

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Preparation info

  • Serves


    • Difficulty


Appears in

Chinese Heritage Cooking

Chinese Heritage Cooking

By Christopher Tan and Amy Van

Published 2018

  • About

Also known as Hokkien oil rice (you png), this is a quintessential Hokkien dish for special occasions and celebrations. This dish tastes good at any temperature—hot, warm or cooled—and thus makes a good picnic food and snack as well. Do not be tempted to use ready-made fried shallots in oil despite the convenience, as the flavour of freshly fried shallots is part of what makes this dish really sing.


  • White glutinous rice 500 g (1 lb oz)
  • Dried shiitake mushrooms 8
  • Dried prawns (shrimps) 40 g (1⅓ oz)
  • Pork shoulder with some fat 140 g (5 oz)
  • Superior light soy sauce Tbsp
  • Superior dark soy sauce Tbsp
  • Shaoxing rice wine 1 Tbsp
  • Cooking oil 125 ml (4 fl oz / ½ cup)
  • Shallots 6, peeled and thinly sliced
  • Ginger 4 slices
  • Finely chopped garlic 1 Tbsp


  • Sliced red chillies as desired
  • Chopped coriander leaves (cilantro) or Chinese celery leaves as desired
  • Chopped spring onions (scallions) as desired
  • Boiled or stewed peanuts as desired


  1. Wash glutinous rice well and drain. Cover with fresh water and let soak for at least 4 hours, then drain well. Spread out on a tray to dry out slightly.
  2. Cover dried mushrooms with some lukewarm water and soak for 40 minutes, then drain, reserving water. Cut off mushroom stems and slice caps into thin strips.
  3. Cover dried prawns with water and soak for 15 minutes, then drain, reserving water. Coarsely chop soaked dried prawns.
  4. Combine soaking liquid from mushrooms and dried prawns and strain. Measure and top up with fresh water, if needed, to get 600 ml (20 fl oz) water in total.
  5. Slice pork into thin strips. Mix with light and dark soy sauces and rice wine, cover and leave to marinate at cool room temperature for 20 minutes.
  6. Heat oil in a small pot over medium heat. Add shallots and fry, stirring very frequently, until shallots are golden brown. Scoop shallots out and place on paper towels to drain.
  7. Scoop 5 Tbsp oil from frying shallots into a wok. Set over medium-high heat. Add ginger and garlic and fry for 45 seconds until fragrant.
  8. Drain pork, reserving marinade. Add pork to wok and stir-fry for 1 minute.
  9. Add glutinous rice to wok and stir-fry gently for 1 minute. Add liquid from soaking dried prawns and mushrooms and pork marinade and stir well. Bring to a boil, then lower heat to medium. Cover wok and cook for 5–8 minutes until no more liquid is visible. Turn heat to low, cover wok tightly and let rice cook until tender, a further 10–14 minutes.
  10. Turn rice out onto a serving platter and sprinkle with fried shallots and garnishes. Serve hot.