Stir-fried glutinous rice
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Stir-fried glutinous rice is a type of fried rice in Cantonese cuisine, made by stir-frying ingredients such as preserved meats, shiitake mushrooms, and glutinous rice. It is a common dish in Guangdong and Hong Kong.合时小厨坚持香港传统粤菜美食 [http://www.nanzaozhinan.com/tc/zhong-cai/821/he-shi-xiao-chu-jian-chi-xiang-gang-chuan-tong-yue-cai-mei-shi Tim’s Kitchen Upholds Traditional Cantonese Cuisine in Hong Kong] ([https://web.archive.org/web/20160304205014/http://www.nanzaozhinan.com/tc/zhong-cai/821/he-shi-xiao-chu-jian-chi-xiang-gang-chuan-tong-yue-cai-mei-shi archived] copy, stored at the Internet Archive), *South China Morning Post*, March 11, 2013. As Cantonese people believe that glutinous rice has a warming effect on the stomach, this dish is especially popular during the autumn and winter seasons.熟炒糯米饭 粒粒干爽 [http://hk.apple.nextmedia.com/supplement/food/art/20131119/18513566 Cooked Stir-Fried Glutinous Rice — Dry and Fluffy] ([https://web.archive.org/web/20170117190052/http://hk.apple.nextmedia.com/supplement/food/art/20131119/18513566 archived] copy, stored at the Internet Archive), *Apple Daily*, November 19, 2013. It is also frequently served as part of a set meal with snake soup.张玉如 Cheung Yuk Yu. 蛇羹糯米飯｜蛇羹暖身袪濕同吃2類食物會便秘 點解必配糯米飯？[https://www.hk01.com/健康/559976/蛇羹糯米飯-蛇羹暖身袪濕同吃2類食物會便秘-點解必配糯米飯 Snake Soup and Glutinous Rice ｜ Snake Soup Warms the Body and Dispels Dampness, but Eating It with Two Types of Foods May Cause Constipation — Why Must It Be Paired with Glutinous Rice?] HK01. December 16, 2020.
Authentic stir-fried glutinous rice is somewhat similar to the preparation of risotto, as it involves stir-frying uncooked rice directly.生炒糯米饭 [http://www.christinesrecipes.com/2010/06/fried-glutinous-rice.html Stir-Fried Glutinous Rice] ([https://web.archive.org/web/20200922122259/http://www.christinesrecipes.com/2010/06/fried-glutinous-rice.html archived] copy, stored at the Internet Archive), *Easy Recipes*, June 30, 2010. Preparing this dish requires considerable time and effort. The glutinous rice must first be soaked in waterovernight, and all excess water must be thoroughly drained before cooking. The other ingredients are stir-fried first and then set aside. The rice is then stir-fried slowly in a wok, with water added gradually in small amounts during the process—too much water at once would result in boiling rather than stir-frying, making the rice overly soft. Seasonings and pre-cooked ingredients are only added near the end. Achieving the ideal texture—neither too hard nor too soft—requires careful attention and a lengthy stir-frying process.
Because preparing authentic stir-fried glutinous rice is time-consuming, many restaurants, for the sake of cost and efficiency, choose not to stir-fry raw glutinous rice directly. Instead, they pre-steam the rice in advance. When a customer places an order, the pre-steamed glutinous rice is quickly stir-fried in the wok together with the other ingredients. This method significantly reduces the preparation time. However, the appearance and texture of stir-fried glutinous rice made from raw rice versus pre-steamed rice are not exactly the same.