When The Hubby and I were in Laos this summer one of my favourite things about each meal was the sticky rice. In Laos, sticky rice is the most common variety of rice consumed. Typically steamed in a bamboo basket, we ate the rice with our hands, rolled into balls and dipped in sauces or wrapped around pieces of meat.
This recipe for sticky rice incorporates strong Chinese flavours from the first steps of cooking and creates a fragrant one bowl meal. Much of the chopping and dicing can be done while the rice cooks, which helps shorten prep time.
Step by Step Photos
Assemble Ingredients
Cook the rice together with dried sausage, dried scallops and dried shrimp
While the rice is cooking, dice lean pork
In a wok, stir fry the lean pork, add in the cooked sausage and remaining ingredients. Once cooked, add in the cooked rice, dried scallops, dried shrimp and dark soy sauce, mix well.
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