lo mai fan

This super simple and delicious nuo mi fan recipe has minimal prep work (no soaking!). It results in a flavorful Chinese sticky rice in either the Instant Pot or a rice cooker. 

Nuo Mi Fan, Chinese Sticky Rice (Instant Pot/Rice Cooker)

sticky rice

stock

tbsp dark soy sauce (or regular soy sauce)

soy sauce

tbsp sesame oil

tsp white pepper

tsp sugar

tsp salt

Chinese sausages (chopped)

shiitake mushrooms

shrimp

tbsp shallots

Cilantro (chopped)

Green Onion (chopped)

Reconstitute the shiitake mushroom in hot water. Squeeze out the excess water and dice the mushroom, reserving the mushroom soaking liquid.

Sauté the Add-ins: Turn on the sauté function and heat a tablespoon of oil. Add the sausage/pork, mushroom, dried shrimp, and fried shallots. Sauté until golden brown and fragrant. Add in the soy sauce and sugar and cook for another minute. Remove the ingredients from the Instant Pot and set aside.

Rinse the glutinous rice a few times until the water almost runs clear.

Add the drained and washed rice to the Instant Pot. Measure the reserved mushroom water and add enough chicken broth or water to make a total of 3 cups. Add that liquid to the Instant Pot as well.

Add the dark soy sauce, white pepper, sugar, and sesame oil to the pot and mix to combine. Add the sauteed add-ins on top.

Close the Instant Pot and set to high pressure for 15 minutes. Let it natural release for 10 minutes before opening.

Adjust seasoning to taste. Optionally mix in green onions and cilantro before serving.

Instant Pot

Sauté the Add-ins: In a pan, heat a tablespoon of oil. Add the sausage/pork, mushroom, dried shrimp, and fried shallots. Sauté until golden brown and fragrant. Add in the soy sauce and sugar and cook for another minute. Set aside.

Add the drained and washed rice to the rice cooker. Measure the reserved mushroom water and add enough chicken broth or water to make a total of 3 cups. Add that liquid to the rice cooker as well.

Add the dark soy sauce, white pepper, sugar, and sesame oil and mix to combine. Add the sauteed add-ins on top.

Close the rice cooker and steam for 40 minutes.

Rice Cooker

Step-by-Step Guide on how to make Instant Pot Chinese Sticky Rice (臘味糯米飯). Easy to make Traditional Lo Mai Fan with Chinese sausage. Umami-savory sticky rice bursting with flavors and satisfying mouthfeel. The ultimate Chinese comfort food!

Instant Pot Chinese Sticky Rice

(400 grams) glutinous rice (糯米)

mushrooms

dried shrimp (蝦米) (, rehydrated with ½ cup (125 milliliters) warm water)

pork

(11 grams) garlic cloves (, minced)

¾ cup (188 milliliters) unsalted chicken stock

(15 milliliters) regular soy sauce (生抽)

(7.5 milliliters) dark soy sauce (老抽)

(5 milliliters) roasted sesame oil

(130 grams) eggs (optional) (, scrambled)

onions

Rehydrate Shiitake Mushrooms &amp; Dried Shrimp

Rehydrate Shiitake Mushrooms &amp; Dried Shrimp: Shiitake Mushrooms: In a 500ml measuring cup, rehydrate shiitake mushrooms with 1 cup (250ml) warm water. Dried Shrimp: In a separate bowl, rehydrate dried shrimp with ½ cup (125ml) warm water. Soak them for 10 to 15 minutes until softened. *Note: Save these two soaking liquids for the next step.

Prepare Ingredients

Prepare Ingredients: Prepare other ingredients while the dried shrimp and shiitake mushrooms are rehydrating. Shiitake Mushrooms: Once the shiitake mushrooms are rehydrated &amp; softened, squeeze all the liquid out of the mushrooms, remove the stems, then dice them. Drain the rehydrated shrimp, then combine the 'shrimp soaking liquid' with the 'mushroom soaking liquid'. Add ¾ cup (188ml) unsalted chicken stock, 1 tbsp (15ml) regular soy sauce, 1½ tsp (7.5ml) dark soy sauce, and 1 tsp (5ml) roasted sesame oil to the combined 'shrimp mushroom liquid'.

Sauté Sausages &amp; Shrimp

Sauté Sausages &amp; Shrimp: Add the diced sausages to Instant Pot. Heat up Instant Pot using Sauté More function. Stir the diced sausages occasionally while the Instant Pot is gradually heating up. *Note: The diced sausages will begin to release oil. Sauté for a few minutes. Add in the rehydrated dried shrimp, then sauté for 1 minute. Add in minced garlic and diced shiitake mushrooms, then sauté for another minute.

Deglaze Instant Pot

Deglaze Instant Pot: Pour the 'shrimp mushroom liquid' in Instant Pot, then completely deglaze the bottom of the pot by scrubbing the flavorful brown bits with a wooden spoon. In a stainless steel bowl, combine 2 cups (400g) glutinous rice with all the ingredients that are in the Instant Pot. Give it a quick mix. Make Scrambled Eggs (Optional): Wait until Instant Pot is hot. Add in some oil, then scramble the eggs in Instant Pot.

Pressure Cook Chinese Sticky Rice

Pressure Cook Chinese Sticky Rice: Press 'Cancel' button to turn off Instant Pot. Add 1 cup (250ml) cold water and a trivet in Instant Pot. Then, add the stainless steel pot with glutinous rice in Instant Pot. Close lid and turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 35 minutes, then Natural Release for 15 minutes. Turn the Venting Knob to Venting position, then remove the lid carefully.

Fluff Rice &amp; Garnish

Fluff Sticky Rice &amp; Garnish: Fluff rice and make sure it’s fully cooked in the middle. Transfer rice to a large mixing bowl. Add in sliced green onion and scrambled eggs, then give it a quick thorough mix. Taste and season with salt if necessary.

Serve

Serve: Serve &amp; enjoy this flavorful &amp; satisfying Instant Pot Chinese Sticky Rice.

A few ingredients make for big flavor in this warming rice dish!

Cantonese Sticky Rice, Lo Mai Fan (臘味糯米飯)

oz Chinese sausage

oz cured pork belly

oz dried shiitake mushroom

oz green onion

oz cilantro

oz jasmine rice

oz glutinous rice

garlic

22 oz boiling water

tbsp oil

tsp dark soy sauce

salt

tsp light soy sauce

Prepare rice

Measure out jasmine rice and glutinous rice, and wash 3 times, pouring out the starchy water and using fresh water. Let the rinsed rice drain in a colander.

Prepare dried ingredients

Wash the dried shrimp in clean water, and drain. Then, soak the dried shrimp in warm water.

Cut cured meats

Cut the cured pork belly into strips, and then dice into small pieces. Make the pieces a similar size and shape to the diced mushrooms.

Prepare aromatics

Peel garlic. Then, smash and mince them finely.

Cook rice

Add boiling water to the rice cooker, or whichever cooking vessel you prefer.

Stir-fry ingredients

When the rice is done cooking, it's time to start stir-frying everything together!

Stir-fry rice

Stir the rice with chopsticks to make sure that the seasoning from earlier is well-mixed. Add oil to the rice and stir it in.

Plate & serve

Scoop the sticky rice into the serving dish. If you reserved those stir-fried ingredients and green garnishes, layer on the stir-fried ingredients first, and then sprinkle the green garnishes on top. Enjoy!

Sticky rice with savory Chinese sausage and crunchy peanut, Chinese stir-fry sticky rice (Nuo Mi Fan) is the comfort food you will want more.

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