I love this recipe because it perfectly balances savory and aromatic flavors while delivering a comforting, sticky texture that’s hard to resist. The mix of dried shrimp, lap cheong, and mushrooms adds depth, while the green onions bring a fresh contrast. I also appreciate that it’s cooked in a rice cooker, making the process incredibly simple and hands-off after the initial prep. It’s the kind of dish that makes the whole kitchen smell amazing and tastes even better the next day.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1/3 cup medium dried shrimp 2 tablespoons liquid seasoning 1 tablespoon oil 1 large shallot, minced 3 sticks lap cheong (Chinese sausage), sliced thinly on the diagonal 5 medium dried shiitake mushrooms, rehydrated, diced, soaking liquid reserved 2 cups medium-grain glutinous sweet rice, soaked overnight 3 tablespoons soy sauce 2 tablespoons dark soy sauce 1/2 cup PLANTERS® Salted Cashews Ground white pepper, to taste Chopped green onions, if desired.
Directions
I start by soaking the dried shrimp in the liquid seasoning for about 15 minutes to soften them and infuse them with flavor. Then, in a skillet over medium-high heat, I heat a bit of oil and sauté the minced shallots until translucent. Next, I add the sliced lap cheong and cook for another couple of minutes until some of the fat renders out. The shrimp and mushrooms go in next, and I let everything cook together for a few minutes to combine all those rich, savory aromas.
Once that’s done, I transfer the mixture to a rice cooker. I strain the soaked glutinous rice and add it in along with the reserved mushroom soaking liquid—filtered to remove any grit—plus soy sauce, dark soy sauce, and salted cashews. Then, I let the rice cooker do the rest of the work. When it’s done, I season with a little ground white pepper and top it off with chopped green onions for a bright finish.
Servings and Timing
This recipe makes 6 servings. Prep Time: 8 hours (including soaking time) Cook Time: 1 hour Total Time: 9 hours
Variations
Sometimes I like to add a bit of diced chicken or pork for extra protein. For a vegetarian version, I skip the shrimp and sausage and replace them with more mushrooms or tofu. Adding a splash of oyster sauce or a drizzle of sesame oil can also change the flavor profile slightly, giving it a richer or nuttier taste. If I want some heat, I mix in a bit of chili oil before serving.
Storage/Reheating
I store leftover Nuo Mi Fan in an airtight container in the refrigerator for up to 3 days. To reheat, I sprinkle a little water over the rice and steam it or microwave it covered until hot. This helps the rice stay soft and sticky instead of drying out. It also freezes well—when I freeze it, I portion it out into smaller containers so it’s easy to reheat for a quick meal later on.
FAQs
What kind of rice should I use for Nuo Mi Fan?
I use medium-grain glutinous sweet rice, also known as sticky rice or mochiko rice. It gives the dish its signature chewy texture.
Can I make this without a rice cooker?
Yes, I can cook it on the stovetop in a heavy-bottomed pot or a steamer. I just make sure to keep the heat low and steam until the rice is tender and sticky.
How do I rehydrate dried shiitake mushrooms?
I soak them in warm water for about 30 minutes until they’re soft, then dice them and reserve the soaking liquid for cooking.
What can I substitute for lap cheong?
If I don’t have lap cheong, I might use Chinese bacon or another cured sausage with a sweet-savory flavor.
Can I make this dish vegetarian?
Yes, I just skip the shrimp and sausage and use more mushrooms or even tofu for protein and texture.
How do I keep the rice from sticking too much?
I make sure the rice has soaked overnight and that I use enough liquid when cooking—it helps the rice cook evenly and stay tender.
Can I use peanuts instead of cashews?
Yes, I can use roasted peanuts if I prefer a stronger nut flavor or a bit more crunch.
What does the liquid seasoning do in this recipe?
It adds depth and umami, helping to bring out the flavors of the shrimp and sausage.
Can I prepare this ahead of time?
Yes, I can prepare the ingredients and store them in the fridge a day in advance, then cook everything together when ready.
How do I know when it’s fully cooked?
The rice should be tender and sticky, and all the liquid should be absorbed. The texture should be chewy but not hard in the center.
Conclusion
Nuo Mi Fan is a comforting, flavorful dish that captures the essence of Chinese home cooking. I love how each component brings something special to the table—the savory sausage, the chewy rice, the earthy mushrooms, and the light crunch of cashews. It’s simple to make, satisfying to eat, and always a crowd-pleaser. Whether for a family dinner or a festive occasion, this dish never fails to impress.
Nuo Mi Fan (Chinese Sticky Rice) is a comforting, savory dish made with glutinous rice, lap cheong, shiitake mushrooms, and dried shrimp. Each bite is packed with umami flavor, chewy rice, and a hint of crunch from salted cashews — a classic Chinese favorite that’s hearty, aromatic, and deeply satisfying.
Ingredients
1/3 cup medium dried shrimp
2 tbsp liquid seasoning
1 tbsp oil
1 large shallot, minced
3 sticks lap cheong (Chinese sausage), thinly sliced on the diagonal
5 dried shiitake mushrooms, rehydrated and diced (reserve soaking liquid)
Soak the dried shrimp in liquid seasoning for 15 minutes to soften and infuse flavor.
Heat oil in a skillet over medium-high heat. Sauté the minced shallots until translucent.
Add sliced lap cheong and cook for 2 minutes until some fat renders out. Stir in the shrimp and diced shiitake mushrooms, cooking for a few more minutes until fragrant.
Transfer the mixture to a rice cooker. Drain the soaked glutinous rice and add it along with the reserved mushroom soaking liquid (filtered), soy sauce, dark soy sauce, and salted cashews.
Cook in the rice cooker until the rice is tender and sticky. When done, season with white pepper and top with chopped green onions.
Notes
For a vegetarian version, omit the shrimp and sausage and use extra mushrooms or tofu.
Add diced chicken or oyster sauce for a richer variation.
Drizzle sesame oil or chili oil before serving for added depth or spice.
Soak the rice overnight to ensure it cooks evenly and stays chewy.
