This recipe from the Lee Family has been passed down through generations, and is a staple on their Holiday tables. Read more recipes from the Wildwood Family Cookbook here. Bon Appetit!
“This recipe was passed down on my father’s side, we make it every year for Thanksgiving and Christmas! It’s a great (gluten free) alternative to traditional stuffing.
Qing màn yòng! (Enjoy in Chinese)”
– Melissa
The Lee Family’s Chinese Rice Stuffing (GF)
Ingredients
Scale
- 4 cups Sweet Rice
- 2 cups Short Grain White Rice
- 1 16 oz can Bamboo (large pieces)
- 1 8 oz can Water Chestnuts (whole)
- 1 package Lap Cheong (Chinese Sausage)
- 10–12 Dried Shitake Mushrooms, soaked in water (can use fresh too)
- 5–6 Green Onions, sliced
- 3 tbsp Oyster Sauce
- 2 tbsp Spy Sauce
- 1 tbsp Sesame Oil
Instructions
- Mix the rices together, wash and place in your rice cooker. Place the lap cheong on top of the rice. I usually use 4-5, but feel free to use as much or as little as you like. Cook together on regular rice setting.
- When the rice is done, remove the lap cheong. In a food processor, place the lap cheong, bamboo, water chestnut, and mushrooms. Pulse until finely chopped.
- In a wok or large pan, heat the finely chopped mixture and green onions for a few minutes. Addin the rice, and mix together. Be careful not to smash the rice. Add in the oyster sauce, soysauce and sesame oil. Mix with rice well. Feel free to add more oyster sauce, soy or sesame oil.Some families make this rice super dark, while mine prefers a lighter color and flavor.
- It’s best served at room temperature!
- Category: Gluten-Free Side Dish
- Cuisine: Chinese
