Nuo Mi Fan (Chinese Sticky Rice) was one of my most favorite things to eat growing up, and it remains one of my ultimate comfort foods to this day.
I’m not the only one the my family obsessed with it.
My brother is too (here he is with his pup, Angie, who will be staying with us for the next two months).
In fact, my dad would make a huge batch of nuo mi fan for my little brother when he comes home for a visit so that he can freeze the rice and take it back to his apartment for two weeks’ worth of meals.
Luckily, Paul’s taken a liking to it too – fitting right in with my Taiwanese family!
However, for some reason or another, I had never learned to make Chinese sticky rice from my dad before this past weekend. I’m not sure how that was possible, but I did want to make sure that while they were in town that I definitely got a good handle on this recipe.
So, we had it for dinner two nights in a row, with plenty left over for another meal or two. Maybe a bit over the top, but I don’t get sick of eating this stuff.
One thing that my parents used to do for us would be to wrap the sticky rice in seaweed:
Paul lovingly calls it Chinese sushi. I like to call it a Chinese burrito.
With all of the vitamins and minerals that seaweed is chock full of (vitamin A, vitamin C, vitamin B-12, potassium, iron, calcium, iodine and magnesium), you just can’t lose. So eat up! I know I will.
Nuo Mi Fan (Chinese Sticky Rice) – about 6-8 servings
2 cups sweet rice (short grain), soaked in room temp water overnight
2 chicken breasts (or sub tofu), cut into 1/2 inch chunks
2 tablespoons canola or vegetable oil
5 cloves garlic, minced
7-8 shittake mushrooms (if dried, make sure to rehydrate for about 30-40 min beforehand), minced
3/4 cup dried shrimp (without shells)
1 cup pickled radishes, diced into 1/2 inch pieces
4 tablespoons soy sauce, or to taste
1 teaspoon sugar
1 teaspoon sesame oil
Optional: sheets of dried seaweed
Boil about 3 cups of water in a medium pot, add the chicken and let cook for about 3 minutes. Remove from heat and drain water, set aside.
In a large wok, heat the oil over medium high heat for about a minute. Then add the garlic, mushrooms, shrimp and radishes. Saute for about 2 minutes. Add the chicken (or tofu) and saute for another 2 minutes.
Drain most of the access water from the rice, leaving about 1/4 cup. Then add the rice and water to the wok. Mix well, then add the soy sauce and sugar. Mix and cook the rice mixture for about 3-4 minutes. Add additional soy sauce to taste, if desired. Add the sesame oil, mix well, then scoop rice into a metal or microwaveable bowl.
Add water to the bottom of a steamer and heat over high heat. When the water is boiling (or close to boiling) place the bowl of rice in the steamer. Steam for 15 minutes, then use a spoon to fluff the rice. Steam for another 5-10 minutes, or until the rice is soft and fluffy.
Serve as is, or wrap rice in seaweed sheets. Enjoy!