Mushroom sticky rice

Name: Mushroom sticky rice
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 4
Ingredients: glutinous rice, rinsed, soaked 8 hours and drained; dried shiitake, soaked until soft and sliced; dried wood ear, soaked until soft and shredded; carrot, cut into thin matchsticks; shallot, thinly sliced; cooking oil, some for the rice and some for the mushrooms; soy sauce; sugar; salt, half for the rice and half to season the mushrooms; ground black pepper

Xôi nấm chay

Also called: Xôi nấm hương, Xôi mặn chay

VegetarianRiceVietnameseVeganWith onion, garlic or similar seasoningsContains gluten, soy

Servings

4 servings

Ingredients

350 gglutinous rice, rinsed, soaked 8 hours and drained
30 gdried shiitake, soaked until soft and sliced
10 gdried wood ear, soaked until soft and shredded
1 pcscarrot, cut into thin matchsticks
15 gshallot, thinly sliced
27 mlcooking oil, some for the rice and some for the mushrooms
9 mlsoy sauce
3 gsugar
4 gsalt, half for the rice and half to season the mushrooms
1 gground black pepper

25 minPrep
55 minCook
80 minTotal
MediumDifficulty

Method

These references were used to check ingredients and cooking instructions.Mách bạn cách làm xôi nấm hương thơm ngonDân trí2 cách nấu xôi mặn chay (xôi mặn chay bằng nấm)Điện Máy XanhAll references

Toss the drained rice with half of the salt and put it in a steamer basket, lined with cloth or banana leaf if you have it.
Steam the rice over boiling water about 30 minutes, drizzle over half of the oil, toss, then steam 10 minutes more until the grains are translucent and tender.
Soak the shiitake and wood ear in warm water about 30 minutes, squeeze clean, trim the stems and slice into strips.
Fry the shallot in the remaining oil until fragrant, add the mushrooms, wood ear and carrot, stir-fry over medium heat 5–7 minutes, and season with soy sauce, sugar, the remaining salt and pepper.
Add the sticky rice to the pan and fold gently for about 3 minutes until coated, then turn off the heat.

Tips

Cook the mushrooms only until tender and keep the sauce light so the rice does not turn soggy.
Soak the rice for 8 hours; soak the mushrooms separately while it steams to avoid an extra wait.

Substitutions

Use slightly less dried shiitake than the 50 g per 500 g rice¹, plus carrot².
Steam 30 minutes, add the oil and steam 10 minutes more, then toss with the mushrooms for 3 minutes². For no alliums, omit the shallot.

Storage

Best eaten hot. Cool and refrigerate for up to 2 days; re-steam 5–10 minutes before serving.

Nutrition per serving (estimate)

Calculated from each ingredient weight and the cited food composition tables, divided by the base servings. Oil absorbed in frying and seasoning to taste are not counted.FoodData CentralU.S. Department of Agriculture, Agricultural Research ServiceAll references

422 kcalEnergy
7.4 gProtein
82 gCarbohydrate
6.9 gFat
5.7 gFibre
544 mgSodium

An estimate for reference only, not medical advice.