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5 from 4 votes

Crispy Chinese Sticky Rice (Lo Mai Fan)

A classic dim sum favorite, with a bit of a crispy twist! This satisfyingly chewy Chinese sticky rice (lo mai fan) with Chinese sausage tossed in with crispy sesame and onion bits for additional textures and flavors.
Prep Time4 hrs
Cook Time30 mins
Total Time4 hrs 30 mins
Course: Asian, Dim Sum, Side
Cuisine: Chinese
Servings: 4 Servings
Calories: 243kcal
Author: Joyce | Pups with Chopsticks


Crispy Bits (Optional)



  • Soak the rice for a minimum of 4 hours. Preferably overnight
  • Soak the shiitake mushrooms and dried shrimp in hot water.
    Depending on the size, it may take 30 minutes to an hour. Try to fully submerge the shiitake mushrooms under water by placing a small plate into the bowl to weigh them down.
  • Finely chop the green onions and set aside

Steaming the Rice

  • Set the stove to medium heat
  • In a steamer, add in the rice, dried shrimp and Chinese sausage and steam it for 30 minutes. (Important, make sure you have enough water in the steamer so it doesn't go dry within that 30 minutes, but don't put too much water that it touches the rice bundle)

Making the Crispy Bits Toppings (Optional)

  • Set the stove to low heat and add a bit of oil
  • When the pan is hot, add in the sesame seeds, panko bread crumbs and fried onions and keep mixing so it doesn't burn.
  • Once it is golden brown, remove it from the heat and set aside for later

Making the Egg Ribbon Toppings (Optional)

  • Set the stove to medium high heat and add a bit of oil into the pan
  • In a small bowl, use a fork to beat the eggs until well mixed and  frothy
  • Once the pan is super hot, quickly add in the egg and swirl it around so it touches as much of the hot pan surface as possible. (The pan needs to be super hot for this to work, you want the egg to instantly cook when it touches the hot surface of the pan.) Keep swirling until there is no more raw egg to swirl
  • Let it sit for a minute to dry out and cook the egg but watch it closely because eggs burn fast on medium high heat
  • Remove the egg from the pan and let it cool
  • Once it's cooked, roll it up and cut them into ribbons, set aside to top at the very end.

Putting it Together

  • Remove the Chinese sausage and dried shrimp from the steamed rice and finely chop it
  • Squeeze the excess water from the shiitake mushrooms. If a stem is still intact, cut it out and discard it (they are usually tough). Roughly chop up the shiitakes into small bits.
  • Roughly chop the peanuts
  • Set the stove to medium heat and add some oil into a frying pan
  • Add in the peanuts and lightly toast it for 1 minute
  • Add in the Chinese sausage and cook it to release some of the oils (approximately 1-2 minutes)
  • Add in the dried shrimp and shiitake mushrooms and shaoxing rice wine and cook for an additional 1-2 minutes.
  • Add in the sticky rice and gently break it apart with the ingredients. This might take some light smashing to break apart, since sticky rice loves clumping together :) The goal is to try to seperate as much of the rice grains as possible.
  • Mix the sugar with the soy sauce and add it in and continue to keep 'smushing' and mixing
  • Add in the dark soy and mix it until the colour gets evenly distributed, keep mixing.
  • At this point, do a taste test. Is it too dry? If it is, add 1 tablespoon of water and keep mixing. Repeat this step until you get the right chewy consistency you want.
  • Add in the green onions and mix into the sticky rice
  • (Optional) Add in the crispy bits and top it with the egg ribbons
  • Enjoy! :)


  • If you are wrapping the rice up in a cloth or cheese cloth to steam, soak the cloth with water to create a more even steam


Serving: 1Serving | Calories: 243kcal | Carbohydrates: 26g | Protein: 10g | Fat: 11g | Sodium: 915mg | Sugar: 2g