Stir-fried Glutinous Rice
by Cantonese food
Favorite
Difficulty
Normal
Time
1h
Serving
3
It's really boring at home, thinking of the super delicious glutinous rice made by my mother when I was young! Stop talking nonsense, do it yourself! The ingredients are prepared one by one: the glutinous rice is soaked one night in advance, and left to dry before frying. The Cantonese sausage must be available. Dice it first. For the rest, I used fat and thin pork, chicken thighs, pleurotus eryngii and carrots. , Ham sausage, green onion spare! When starting the pan, put the sausages and fry them out of oil. Be careful not to fry them. Then add the meat. After the meat is half-cooked, put other side dishes. Continue to fry for about five minutes. Let the side dishes be set aside. After the side dishes are out of the pan, put them directly without turning on the fire. Use oil and glutinous rice in the pan and stir-fry evenly before turning on the fire. Avoid sticking to the pan. Stir-fry on high heat until the glutinous rice feels sticky. When it is hard to fry, add the side dishes and continue to stir-fry. The secret scent from here, chopped green onion, adjust to medium heat, and stir-fry!
