Chinese New Year Sweet Rice

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"This is a traditional Chinese sweet rice recipe that is usually served for the Chinese New Year. This recipe was handed down to me from my dad who liked to eat this alone as a main dish, so it's a little heartier than most other sweet rice recipes. For those of you who know what Chinese sweet rice is, this is the most awesome tasting recipe yet!"
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Ingredients

3 h servings 665 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 665 kcal
  • 33%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 100.9g
  • 33%
  • Protein:
  • 31.8 g
  • 64%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 1145 mg
  • 46%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place the jasmine rice and water in a medium saucepan. Cover and let stand at least 1 hour, until the water has been absorbed. Transfer to a steamer basket and fluff with a fork. Steam 20 minutes, or until tender.
  2. Place the dried mushrooms in a bowl with enough hot water to cover. Soak 30 minutes or until tender. Drain, remove stems, and slice.
  3. In a small bowl, mix 1 tablespoon oyster sauce, soy sauce, cornstarch, salt, sugar, and red wine. Place mushrooms in the bowl, and marinate at least 15 minutes.
  4. In the steamer basket, steam the mushrooms and Chinese-style sausage 15 to 20 minutes. Remove from heat and chop.
  5. Heat the sesame oil in a large wok over high heat. Toss in the shrimp and cook 1 to 2 minutes, until nearly opaque. Stir in the mushrooms, Chinese-style sausage, pork sausage, green onion, and water chestnuts. Cook and stir about 2 minutes. Mix in the rice and remaining oyster sauce. Cook another 3 to 4 minutes. Remove from heat and toss in the peas. Serve when the peas are heated through.

Reviews

3

I think there is an error in the first ingredient of this recipe. Chinese Sweet Rice is always made with a short-grain rice called glutinous rice (aka sweet rice or sticky rice). Jasmine rice ...

In reference to the first review: It is your assumption that the author is referring to "sticky rice". However, the phrase "sweet rice" is also applied to Jasmine rice because it is named after...

i think this is probably more of a fried rice. the sweet rice version you're thinking of, the ingredients are steamed with the rice.