Taiwanese Sausage Sticky Rice (油飯)

Name: Taiwanese Sausage Sticky Rice (油飯)
Prep time: 20 min
Cook time: 40 min
Yield: 4 servings
Ingredients: 2 cups glutinous (sticky) rice, soaked in cold water for 4 hours, drained; 2 Taiwanese sweet pork sausages (xiangchang), sliced into thin coins; 6 dried shiitake mushrooms, soaked in warm water until soft, stems removed, sliced thin; 3 tbsp dried shrimp (optional, for umami depth); 3 shallots, sliced thin; 3 tbsp soy sauce; 1 tbsp oyster sauce; 1 tbsp Shaoxing rice wine; 1 tsp sesame oil; 1/2 tsp white pepper; 1 cup mushroom soaking water, strained; 2 tbsp neutral oil

Recipes with Taiwanese Sausage

Yu fan (油飯), which translates as 'oil rice,' is a glutinous rice dish steamed with pork, dried mushrooms, dried shrimp, and seasonings. Adding sliced Taiwanese sweet sausage is a home variation that leans on the sausage's fat and sweetness to season the rice from the inside out. The finished rice is dense, aromatic, and eaten as a complete meal. It appears at Taiwanese family gatherings and is a common filling in restaurant takeaway boxes.

Prep Time

20 min

Cook Time

40 min

Servings

Difficulty

Medium

Ingredients

2 cups glutinous (sticky) rice, soaked in cold water for 4 hours, drained
2 Taiwanese sweet pork sausages (xiangchang), sliced into thin coins
6 dried shiitake mushrooms, soaked in warm water until soft, stems removed, sliced thin
3 tbsp dried shrimp (optional, for umami depth)
3 shallots, sliced thin
3 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp Shaoxing rice wine
1 tsp sesame oil
1/2 tsp white pepper
1 cup mushroom soaking water, strained
2 tbsp neutral oil

Steps

Heat the oil in a wok or wide pan over medium-high. Add the shallots and cook, stirring, for 3–4 minutes until golden.

Add the dried shrimp if using and the mushroom slices. Stir-fry for 2 minutes.

Add the sausage slices. Cook for 2 minutes, turning occasionally, until lightly browned.

Add the drained glutinous rice. Pour in the mushroom soaking water, soy sauce, oyster sauce, rice wine, and white pepper. Stir everything together until the rice is evenly coated. The liquid should just cover the rice; add a little water if the pan looks dry.

Transfer the mixture to a steamer basket lined with baking paper or a damp cloth. Level the surface. Steam over boiling water, covered, for 30–35 minutes until the rice is fully cooked through and translucent. Check water levels halfway through.

Remove from the steamer. Drizzle the sesame oil over the top and fold gently to distribute. Serve in bowls or press into cups and invert onto plates.

Tips

The 4-hour soak is not optional — unsoaked glutinous rice takes much longer to cook and may remain hard at the centre after steaming. The mushroom soaking water carries a lot of flavour; discard the last tablespoon, which may contain grit. If you have leftover yu fan, reheat in a pan with a drop of oil rather than microwaving; the texture survives better.