il y a 2 jours
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Posted On: June 2nd 2026, 07:51 pm
Comment “STICKY” and I’ll send you the full ingredient list + my FREE recipe book!
Most people think sticky rice HAS to be steamed.
But in Cantonese cooking, we do things a little differently. This is 生炒糯米飯, raw-fried sticky rice.
No steamer, no shortcuts. Just 20 minutes of rhythmically ”feeding“ raw grains with a savory mushroom dashi until they turn translucent, chewy, and perfectly separate. It’s an arm workout, sure, but one bite takes me straight back to my childhood. 🥢✨
I’ve veganized this classic using 豆干 (dried tofu) instead of 腊肠 （Cantonese sausages）, and enoki mushrooms instead of dried scallops.
Same soul, entirely plant-based.
But in Cantonese cooking, we do things a little differently. This is 生炒糯米飯, raw-fried sticky rice.
No steamer, no shortcuts. Just 20 minutes of rhythmically ”feeding“ raw grains with a savory mushroom dashi until they turn translucent, chewy, and perfectly separate. It’s an arm workout, sure, but one bite takes me straight back to my childhood. 🥢✨
I’ve veganized this classic using 豆干 (dried tofu) instead of 腊肠 （Cantonese sausages）, and enoki mushrooms instead of dried scallops.
Same soul, entirely plant-based.
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