By Genevieve Ko
Updated Nov. 13, 2023
- Total Time
- 40 minutes
- Prep Time
- 5 minutes
- Cook Time
- 35 minutes
- Rating
- 4(388)
- Notes
- Read community notes
Inspired by a Chinese classic that translates to “flavorful rice,” this dish lives up to the name. Chewy sticky rice has a natural faint sweetness and here it goes savory with bacon and mushrooms. A heaping mound of ginger sizzles in oil to mellow its sharp, hot bite to a fragrant crisp. Speckled throughout the rice, the ginger offers a tiny crunch and surprising pop of warmth. You can keep the rice warm for an hour on the stovetop or for a few hours longer if you return it to the rice cooker and turn on the warm setting. Stir in the ginger just before serving to keep it crispy. Serve it as stuffing in a Thanksgiving spread, with other dishes for a feast or simply on its own.
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Ingredients
Yield:6 servings
- 2cups sticky short-grain rice (see Tip)
- 1(5-inch) piece fresh ginger
- 4ounces fresh shiitake or cremini mushrooms
- 1bunch scallions
- 4ounces thick-cut bacon or lop cheong (Chinese sausage)
- 3tablespoons canola or vegetable oil
- 1tablespoon brown sugar
- 2tablespoons soy sauce, tamari or liquid aminos
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
372 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 56 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 9 grams protein; 481 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Rinse the rice in a sieve until the water runs clear. Transfer to a rice cooker along with 2 cups water and cook. Or combine the rice and 2¼ cups water in a saucepan, bring to a boil over high, then cover and simmer on low for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
Step
2
While the rice cooks, prepare the ingredients: Peel and finely chop the ginger; stem and thinly slice the mushrooms; trim and thinly slice the scallions; and thinly slice the bacon. Reserve some scallion greens for garnish.
Step
3
Combine the oil and ginger in a Dutch oven or large, deep nonstick skillet. Turn the heat to medium and cook, stirring often, until the ginger is golden brown and crisp, 3 to 5 minutes. Use a slotted spoon to transfer the ginger to a bowl and reserve.
Step
4
Add the bacon to the oil and cook, stirring often, until starting to brown, about 2 minutes. Spoon out all but 2 tablespoons fat, then add the mushrooms. Stir, then spread in an even layer and cook undisturbed until the mushrooms brown a bit and the bacon crisps, about 3 minutes.
Step
5
Add the scallions to the mushrooms. Cook, stirring often, until tender, 1 to 2 minutes.
Step
6
Turn the heat to low and stir in the brown sugar and soy sauce, then add the cooked rice all at once. Stir until everything is well mixed. The rice can be covered and kept warm over the lowest heat for up to 1 hour. Stir in the crispy ginger and top with the reserved scallions right before serving.
- Sticky rice comes in both short- and long-grain varieties. This recipe uses short-grain sticky rice, which is sometimes also labeled sushi rice. You can find it in most supermarkets and at Asian markets and online.
- If you need to make this dish gluten-free, be sure to use gluten-free soy sauce, tamari or liquid aminos.
Ratings
4
out of 5
388
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Cooking Notes
jennifer out in cali
Celiac here. Soy sauce is made with wheat and therefore not gluten free. If you’re cooking for guests with celiac disease, please use gluten-free tamari or liquid aminos.
cheching
The tip is misleading. Sushi rice is most definitely not the same as glutinous (sticky) rice, and I’ve never seen it mislabeled this way.
HappyCamperSLC
Tip is incorrect. Short grain sticky rice is not sushi rice. Correct rice is usu. labeled "sweet rice" or "glutinous rice."
NY
For vegetarians just omit the meat, and maybe add some bok choy or long beans, for a meaty texture maybe some marinaded lions mane mushrooms top with some chili crisp!!
Jo
Super easy side, easily adjusted to personal taste. Ginger, garlic, onion all used in generous amounts. Dark sesame oil added to tamari, rice vinegar along with chillies. Cilantro sprinkled on before serving. Will be made again long after the holidays.
A.N.
Used medium grain brown rice-cooked as directed (worked out great:) no mushrooms or meat-like items around, so I added a 1/4 of onion roughly chopped (after browning the ginger), cooked onion till brown and close to caramelizing, then stirred in 5 leaves, of fine chopped kale for 3-4 min, then scallions, some leftover roasted chickpeas before adding in 1T brown sugar and 2T Tamari. Finished as directed. The fried ginger flakes (sliced on mandolin) are SO Fun!!!
Barbara
You can certainly buy GF soy sauce. But good to note this.
jennyg
coconut oil is a great sub for the bacon fat; crumbled firm tofu cooked in coconut oil provides some protein without the bacon
WA
When I lived in Thailand, sticky rice was always soaked in water for 3+ hours, then steamed in a bamboo basket. When I make it here, I rinse until the water is clear (4-5 times), then soak all day. I use a mesh strainer to steam, using a lid to partially cover the rice, and turn rice every so often to make sure each grain absorbs moisture. Sticky rice cooked directly in water becomes too mushy.
Noknok
This recipe is mis-named. It uses sushi rice. NOT the 'sticky rice' that most people know from Thai cuisine. The Thai version needs to be soaked and steamed to achieve a good texture. The rice in this recipe needs to be boiled, like the Japanese-style short grain rice used in sushi and other dishes. It is stickier than long-grain Western rice, but not anywhere near as sticky as Thai rice.
sarah
Add bok choy, slices thin. Add crispy fried eggFinish with crispy garlic/red onionJapanese BBQ sauceLimeChili oil2 cups Japanese sushi rice to 1.5 cups water in instant pot
Genevieve
Hi Jill, I used sushi rice for this. Sometimes, it's labeled sticky rice or sweet rice or sweet sticky rice or sweet short-grain rice. All work!
Matt C
Stir in your favorite takeout leftovers at the end. Perfection.
@mrmathew
I have made this dish with two different types of rice: Thai jasmine rice (it’s more fragrant) and a second time with glutinous (or sticky rice). I enjoyed both - the different types create two different and delicious variations. I wouldn’t especially use sushi rice, but agree with Genevieve’s comment that it can be considered “sticky” rice, although it’s a slightly confusing use here. Don’t let the discussion about terminology distract you from making this dish. It’s an excellent recipe
mombadil
Husband normally thinks mushrooms are ‘meh.’ This combo with the bacon made him a fan.I did add some extra salt and extra ginger, but a pretty great recipe!
pd
I used a rice labeled “superior short-grain sweet rice” from a popular brand based in California. Preparation instructions called for a long pre-soak before cooking, but I steamed on high pressure in a metal bowl in the instant pot following instructions I found online, then followed the recipe. Very filling and satisfying.
SKTraveler
The fried ginger is a magic ingredient. I used regular mushrooms but added 4 reconstituted dried shiitakes as well.
Kayli
I loved this recipe. Quick and super tasty. I made it with bacon and it worked well with all the flavors. I also used my full carton of mushrooms and half the bacon package, which was more than the recipe, but the balance worked out fine with the other ingredients. If you need more protein, I think it would taste pretty good with a fried egg on top too.
Ant'ney
I was disappointed, The ingredient to flavor ratio was way off. This was under seasoned fried rice, at best. I' glad that I tried it for my immediate family, before making it as a side/dressing for a crowd.
Joye
Very simple and delicious. I did add additional Tamari and toasted sesame oil.
cat star
instead of mushrooms i used finely cubed butternut squash and cranberry’s to make this a festive holiday dish.
Lauren
I make this recipe often with thick cut bacon, PLEASE make sure to add plenty of black pepper right before adding the sauce and rice!!!
Christina Davison
I skip the bacon. I use olive oil and a bit more of the soy sauce/brown sugar mixture to substitute for the bacon fat. It really is delicious.
Mary Anne in Western Australia
We’re from Singapore. I added sliced garlic to the ginger, as in Southeast Asia, garlic and ginger are predominant flavour profiles. Used sushi rice. Didn’t have pickled chilli slices, so topped dish with chilli sauce. It was so good that I got asked to cook it again tonight. There were NO (repeat, NO) leftovers!
Marie
What volume is a 5" piece of ginger? I have fat ginger and skinny ginger. Why not just say the precise amount?
Hillary
I followed the recipe, using Calrose for rice, bacon for the meat, and tamari for the sauce. The dish is straightforward to make and beautifully subtle as a finished product. I found myself desiring a little more salt to the dish, so maybe next time i'll increase the tamari. My 6 year old ate it happily.....(after being convinced that a brave bite was in order). Feels a little light for a main for my family so I served it alongside some 5 Spice chicken.
Tom
Very good, relatively easy. I had beautiful fresh ginger which was the bomb!
andrea
Very good!! Added spinach in with the scallions and served with lime wedge, quick pickled red onions, and chili crisp fried egg.
jennyO
I hate cutting up bacon so made this with diced pancetta. Huge hit!
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