Mochi Rice Stuffing
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 to 10 servings
- 2½cups mochi rice (also known as glutinous sweet rice or sticky rice), rinsed
- 6large dried shiitake mushrooms, soaked according to package instructions
- 1tablespoon freshly grated ginger
- 1tablespoon plus 2 teaspoons olive oil, divided
- 3slices bacon, chopped
- 2teaspoons oyster sauce, or soy sauce
- ½teaspoon sugar
- 1cup diced onion (from 1 onion)
- ½cup chopped green onion (from 3 to 4 onions)
- ½pound diced lap cheong (Chinese sausage), or use dried sweet sausage such as chorizo or salami
- ¼pound diced char siu (Chinese barbecue pork), or use sugar-cured ham steak seared on both sides
- 1½cups cooked chestnuts, roughly chopped (store-bought is fine)
- 1cup chopped water chestnuts
- Salt and pepper, to taste
- 2large eggs, beaten
- 2tablespoons roughly chopped cilantro, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
445 calories; 17 grams fat; 6 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 56 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 15 grams protein; 695 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Cook the Rice
- Step 1
If using a rice cooker, combine rice and 2½ cups water in the rice cooker and soak for 1 hour, then cook until tender, about 20 minutes. If cooking on the stovetop, combine rice and 2½ cups water in a large pot. Cover, bring to a boil, then reduce the heat to low and cook 20 minutes, or until water is almost completely absorbed. Remove from heat and let steam, covered, 15 minutes.
- Step 2
Drain shiitakes, then remove stems and slice caps; set aside. In a small saucepan, combine ginger and 1 tablespoon olive oil over medium-low heat and cook 2 minutes; set aside and let steep.
- Step 3
In a large skillet, cook bacon over medium heat until crisp, about 8 minutes; drain fat. In a small bowl, stir together oyster sauce and sugar, then add to the skillet with the bacon. Stir in onion, green onions, lap cheong, char siu, chestnuts, water chestnuts, ginger oil and mushrooms. Cook over medium-high heat until onions are translucent, about 4 minutes. Toss mixture with the prepared rice; set aside.
- Step 4
Heat 2 teaspoons oil in a small nonstick skillet over medium heat. Pour eggs into hot pan and cook until edges begin to set, about 10 seconds. Pull omelet in from the edges toward the center of the pan and let liquid eggs flow underneath. When eggs are mostly set, fold omelet in thirds like a letter and transfer to a cutting board. Slice into strips. Serve rice with slivered omelet and cilantro on top.
Private Notes
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Cooking Notes
Phyllis
Made this the last few years for Thanksgiving - it’s a pretty solid recipe, but you can safely double or even triple the oyster / soy sauce since 2 tsp just won’t cut it. Otherwise there isn’t quite enough to flavor the whole thing properly. I also omit the chestnuts with no issues!
denisem
My mother and her sisters all made this every Thanksgiving and I do too. Couldn't imagine Thanksgiving without it! I kick up the flavor a bit by cooking the rice in chicken broth (or turkey stock), and I also add salt to the rice liquid before cooking. After it's all mixed together, I sometimes bake it in the oven for 20 - 30 minutes with the turkey drippings or stock ladled over. I would also use more soy sauce and oyster sauce, for 2 1/2 cups of sticky rice.
jen
for more flavor, cook the chopped up lap cheong in the rice cooker with the rice. I used a 1:1 rice:water ratio and it was perfect.
jen
Made as a thanksgiving side to provide a little Asian flair to a traditional set. Flavorful, comforting and a big hit. For leftovers, perfect food on the go (wrap up a a scoop like a little burrito or fan tuan and put it in your purse).
Katie
A pain to find all the ingredients, but it's so, so good
NaomiC
Delicious! Used spam, otherwise followed the recipe exactly. My Korean mom loved it for the sticky rice and subtle Asian flavors. Perfectly complemented our otherwise traditional Turkey dinner.
Katie
This is delicious! A little challenging to find the lap cheong and char siu, but worth it. Chinese groceries have them but Japanese groceries have the little bags of vacuum packed cooked chestnuts that work well.
TheRingshank
Looks delicious, but on a side note... Soy sauce is NOT gluten free. A great substitute that I often use is liquid aminos.
denisem
My mother and her sisters all made this every Thanksgiving and I do too. Couldn't imagine Thanksgiving without it! I kick up the flavor a bit by cooking the rice in chicken broth (or turkey stock), and I also add salt to the rice liquid before cooking. After it's all mixed together, I sometimes bake it in the oven for 20 - 30 minutes with the turkey drippings or stock ladled over. I would also use more soy sauce and oyster sauce, for 2 1/2 cups of sticky rice.
Amy Roth
I make a sweet rice/lap cheong/mushroom/chestnut stuffing every year that is very similar to this one. Everyone loves this and it is great for the gluten-free.
Phyllis
Made this the last few years for Thanksgiving - it’s a pretty solid recipe, but you can safely double or even triple the oyster / soy sauce since 2 tsp just won’t cut it. Otherwise there isn’t quite enough to flavor the whole thing properly. I also omit the chestnuts with no issues!
Jess
Needs a lot more sauce. Used oyster and soy to taste. Swapped out the meats for cooked ham, added veggies to make it more of a fried rice.
Mark
I thought this stuffing was a little under flavored. It did look like rice stuffings I have had in the past. I did add some dried shrimp to the dish. I would likely use more oyster sauce the next time I make it. Most of the other recipes I looked at for rice stuffing were very similar.
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