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    Traditional Sticky Rice for Lunar New Year

    Traditional Sticky Rice for Lunar New Year

    Celebrate Lunar New Year with a traditional savoury sticky rice dish! This scrumptious dish is a favourite of many during the holiday season, bringing friends and family together to share in its delectable goodness.

    Serves 4


    • 2 cups uncooked sticky rice (also known as “Sweet Rice” or “Glutinous Rice”)
    • 6 dried prawns
    • 6 dried shiitake mushrooms
    • 3 links Chinese sausage, diced
    • 1 teaspoon Shaoxing wine
    • white pepper (to taste)
    • 2 spring onions (thinly sliced)
    • ¼ tsp sesame oil
    • ¼ cup chicken stock (60 ml)
    • 2 tablespoons peanut or vegetable oil


    • 1 tablespoon oyster sauce
    • 1 ½ tablespoons soy sauce
    • 2 teaspoons dark soy sauce
    • 1 ½ teaspoons sugar


    • 1 egg
    • 2 tsp water
    • Pinch of salt
    • Roasted peanuts
    • Coriander (optional)


    1. Rinse the sticky rice 2 to 3 times gently. Then soak the rice in warm water for 3-4 hours (or overnight) until it has softened to a nice chewy texture.
    2. Soak the dried prawns in warm water for 10 minutes then finely chop. Set aside.
    3. Rehydrate the dried shiitake mushrooms in warm water for 20-30 minutes until softened then finely chop. Set aside.
    4. Combine one egg with 2 tsp water in a small bowl. Add a pinch of salt to taste. Whisk and mix thoroughly.
    5. Heat a thin layer of oil in a stir-fry or wok over medium heat. Pour the egg mixture into the pan and spread it thin to cover the entire base. Cook for 15-30 seconds before flipping it over then quickly remove from the pan. Roll it up and cut into thin strips. Set aside.
    6. Add the diced Chinese sausage into the stir-fry or wok and stir for about 2 or 3 minutes or until they become slightly transparent.
    7. Add in the sliced shiitake mushrooms and dried prawns and stir fry until fragrant. Set aside.
    8. Add 2 tablespoons peanut or vegetable oil in the stir-fry or wok and cook the sticky rice on medium heat. When it turns dry, add ¼ cup chicken stock bit by bit (about 1 or 2 tablespoons each time) while mixing with the sticky rice. Keep stirring the rice as it cooks so it fries evenly. Repeat until the sticky rice is thoroughly cooked.
    9. Add oyster sauce, soy sauce, dark soy sauce, Shaoxing wine, and sugar to the sticky rice, and keep stirring until the rice is uniform in colour.
    10. Season with white pepper to taste. Garnish with roasted peanuts, sliced spring onions, shredded egg, and/or chopped coriander.

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