I'd made sticky rice before, but I'd not tried "生炒".
生炒糯米飯 means you pan-fried glutinous rice from raw rice. You don't cook the rice in rice cooker first. 生炒糯米飯 will take a lot of time and energy.
I'd looked at different recipes on the web, combined them, and came up with the following recipe with a little secret to speed up the process.
生炒糯米飯 (for 2-3 people)
糯米(glutinous rice or sticky rice) 1碗
臘腸 (chinese sausage) 2條
冬菇 (dried mushroom) 3隻
蝦米(dried shrimp) 8 (I used the big dried shrimp and not the little one)
蛋 (egg) 2
糖 1 tsp
老抽 1 tbsp
蠔油 1 tbsp
1) 浸糯米最少半天, 其間要換水。
1) 臘腸, 冬菇, 和蝦米切細粒
4) 打蛋, 用易潔鑊煎蛋。煎好後切絲。
5) 炒臘腸, 冬菇, 和蝦米。 炒到聞到香味後, 即可撈起備用。
6) 之前炒臘腸已讓易潔鑊大部份的地方沾上油。 將糯米放入鑊炒。
7) 感覺到糯米水份已收乾時，加入浸冬菇/蝦米的水。 每次下1-2 湯匙，沿鑊邊下。要不停炒約5分鐘。
8) 放入臘腸, 冬菇, 蝦米, 和蛋絲。當所有配料拌勻後，加調味料。繼續炒。拌勻後即成。
The sticky rice was very good. :D
The rice made using this recipe was more sticky, more chewy, and less soft than the sticky rice made using rice cooker.
Comparing this to the restaurant/food court ones, this sticky rice was already better than a lot of them.
I find it still a bit soft compared to the one I ate at 味全茶餐廳.
Winter is coming. I'll have plenty of time to experiment with this recipe to make the best 生炒糯米飯. ;-)
Updated - Jan 1 2012
Since I put this recipe, I've tried making this sticky rice a few times and refined the recipe above:
- step 3: change from 2 分鐘 to 1 分鐘
- step 7: change from 炒約9分鐘 to 炒約5分鐘