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Sticky Rice w/BBQ Pork

When I made this the other day for a party, people asked, "Who made the fried rice?" It's not exactly fried rice, it's cooked in a bamboo steamer--but the rice is fried a little before, so it might qualify as fried rice.

Recipe courtesy of Karolyn of

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Prep Time: 10 | Cook Time: 20-30 | Ready In: 30-40
Ingredients: Print   Add to cart
US Metric
  • 2 cups mochigome or sweet rice, soaked in water for 6 hours & drained
  • 1/4 to 1/2 cup chopped barbecued pork
  • 1/4 to 1/2 cup chopped chinese sausage or kielbasa
  • 1/4 cup drippings from purchased barbecued pork or 2 tablespoons Aloha shoyu, mirin and 1 tablespoon sugar
  • 1/4 to 1/2 teaspoon Chinese five spice powder
  • 1/4 cup chopped green onion
  • 1/4 cup chopped cilantro
  • salt and pepper to taste

Cooking Process:

Add the rice, sauce, 1/4 teaspoon Chinese five spice blend and meats into a frying pan over medium heat and mix well. Heat until the liquid is absorbed and transfer into a damp-cloth-lined bamboo steamer. 2 cups rice will fill one layer of a 9-inch steamer.

Place steamer over boiling water and steam for about 20 minutes or until rice is translucent--chewy, but not hard. Before serving, mix in chopped cilantro and green onion. Taste and adjust seasonings.