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Sticky Rice with XO Sauce

Savory Sticky Rice with XO Sauce that Elevates Every Meal

This Sticky Rice with XO Sauce brings a delightful umami punch to your dinners, making every bite a culinary experience.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sticky Rice
  • 2 cups Sticky Rice Essential for chewy texture; jasmine rice can be substituted.
For the Vegetables
  • 2 tablespoons Neutral Oil Canola, vegetable, or avocado oils work well.
  • 1 medium Onion Adds aromatic sweetness; shallots can be used.
  • 2 cloves Minced Garlic Use freshly minced garlic for best flavor.
  • 1 cup Chopped Fresh Mushrooms Shiitake or button mushrooms are ideal.
  • 1 cup Frozen Peas Can be replaced with diced broccoli stems.
For the Sauces
  • 2 tablespoons Light Soy Sauce Drizzle directly on the rice.
  • 1 tablespoon Dark Soy Sauce Omit if unavailable.
  • 1 tablespoon Shaoxing Wine Dry cooking sherry can be substituted.
  • 1 teaspoon Sesame Oil Distinctive oil, do not substitute.
  • 1 teaspoon White Pepper Black pepper can be used as an alternative.
  • 3-4 tablespoons XO Sauce Adjust to taste.
  • 2 scallions Chopped Scallions Use both white and green parts.

Equipment

  • Bamboo steamer
  • large non-stick skillet
  • Rice Cooker

Method
 

Step‑by‑Step Instructions for Sticky Rice with XO Sauce
  1. Soak 2 cups of sticky rice in water for 6 to 24 hours. Drain and set aside.
  2. Cook the rice by steaming for 30-45 minutes in a bamboo steamer, or use a rice cooker as per instructions.
  3. Heat 2 tablespoons of neutral oil in a large skillet. Sauté 1 chopped onion and 2 minced garlic cloves for about 3 minutes.
  4. Add 1 cup of chopped fresh mushrooms to the skillet and sauté for another 3 minutes until softened.
  5. Fold the cooked sticky rice into the skillet and drizzle with 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of Shaoxing wine, and 1 teaspoon of sesame oil.
  6. Mix in 1 cup of frozen peas and cook for 2-3 minutes more.
  7. Incorporate 3-4 tablespoons of XO sauce and 2 chopped scallions. Stir-fry for another minute, then serve.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 60gProtein: 8gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 800mgPotassium: 250mgFiber: 3gSugar: 2gVitamin A: 100IUVitamin C: 10mgCalcium: 20mgIron: 5mg

Notes

This recipe allows flexibility with proteins like shrimp or tofu for a personalized meal. Garnish with extra scallions for a wonderful presentation.

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