• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 600g glutinous rice
  • 100g (10) shallots, peeled & sliced thinly
  • 1/2 cup oil
  • 150g dried prawns, washed & soaked
  • 120g dried oysters, washed & soaked (optional)
  • 120g (15 nos) dried shiitake mushrooms, soaked and sliced
  • 1-1 1/4 cup water
  • 1 teaspoon dark soy sauce
  • 2 teaspoons salt, or to taste
  • 2 teaspoons pepper, or to taste
  • Garnishing:
  • Toasted/fried peanuts
  • Spring onions, chopped


  1. Wash the glutinous rice in several changes of water until water runs clear. Soak for at least six hours or overnight.
  2. Heat the oil in a wok and fry the shallot over medium-low heat, turning occasionally to prevent burning, until crispy and golden brown. Dish out shallot crisps to drain on paper towels. Set aside to cool.
  3. Remove all but 4-5 tablespoons of the shallot oil in the wok. Over medium heat, stir-fry the dried prawns and mushroom slices until aromatic.
  4. Add in the drained glutinous rice, soy sauce and pepper. Fry for 1-2 minutes, stirring continuously. Season to taste with salt.
  5. Add the water and cook for about 5 minutes or until the grains are almost translucent (3/4 cooked).
  6. Transfer into an electric rice cooker to finish the cooking (no need to add any more water), or you can steam the rice.
  7. Alternatively, transfer into a microwavable dish and complete cooking in the microwave oven.
  8. Serve rice topped with shallot crisps, peanuts and spring onion.

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