New Recipes

Fried Mochi Rice (Nuo Mi Fan/糯米饭)

Nuo Mi Fan


Nuo Mi Fan (Fried Mochi Rice)

Yields 6 servings


32 ounce bag sweet rice
4 pieces lup chong (diced)
3/4 cup char siu (diced)
1 ounce dried scallops (soaked in warm water for 2 hours and shredded) – optional
7 shitake mushrooms (soaked in warm water for 2 hours and diced)
3/4 cup good soy sauce
3/4 cup water
2 teaspoons sesame oil
1/2 teaspoon white pepper
1/2 teaspoon mushroom seasoning, msg or salt
1/2 cup chopped green onions
1/2 cup chopped cilantro
Vegetable oil for frying.


Wash and drain the rice with cold water several times until the water is no longer cloudy (3-4 times). Cover the rice with water and soak for 3-4 hours or overnight if possible.

Fill a steamer with 1 to 2 inches of water and bring to a rapid boil. Line the steamer with a damp cheesecloth to keep the grains from falling through the holes. In a separate pot, bring about 4 cups of water to a boil.

Drain the rice in a colander and pour the boiling water evenly around the rice. Immediately transfer the rice to the steamer (on top of the cheese cloth). The purpose of doing this is to bring all the rice to the same temperature before putting it in the steamer so that it steams evenly from top to bottom.

Steam on high for 20 minutes. Remove from the steamer and set aside. Keep the rice covered with a kitchen towel so it doesn’t dry out.

Combine the soy sauce, water, sesame oil and white pepper in a bowl. Heat about 2 tablespoons of vegetable oil in a wok or pan on medium high heat. Stir fry the lup chong and char siu until they are heated through. Add the rice and fry for 2-3 minutes while trying to break up the clusters of rice with a spatula.
Next add the scallops and shitake mushrooms and mix. Add the soy sauce mixture and continue to mix and break up the rice until the rice is evenly coated with the soy sauce. Add the mushroom seasoning (or msg or salt) and mix. Keep scraping the bottom so the rice doesn’t burn.

If the rice appears to be dry or hard, move all the rice to the center of the wok and lower the heat. Pour 1/4 cup of water over the rice, quickly cover the wok, and allow it to steam until the water evaporates.

Remove from the heat and mix in the green onions and cilantro. Serve immediately.

For best results, use a steamer instead of a microwave to reheat the rice. If you want to reheat it in the microwave, sprinkle the rice with water and cover it with a wet paper towel before microwaving.

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28 COMMENTS... read them below or add one

  1. @Delicious – I like nuo mi gai and jung too! Those are steamed in the leaf and served at dim sum, but Nuo mi fan is a little different. It’s steamed first, and then stir fried so I’ve seen it served in bowls at dim sum. At home, we just eat it out of the wok or from a large bowl!

  2. I love it. When I was studying in ACS Ipoh, an auntie use to sell it in the canteen. Next to the Malay food stall. Anyone can recall? It was 1983/4. I really miss the fried noodles, the chee cheong fun, the kuih stall and the lychee drink and the fritters from the malay stall. Good old memories, never will die

  3. Peter Pantry Raider

    Apparently “sweet rice” = glutinous rice and this is a twist in the preparation of Lor Mai Kai. You can also add some soaked tiny dried shrimps (dry fried)into the mix if you like.

    Wrapping in lotus leaf will give the rice a distinct aroma. This is a really lovely dish.

    • Ooh yes! My father-in-law likes to put the dried shrimps in his mochi rice. I have to try it with the lotus leaf. Do you re-steam it in the leaf after you fry the rice? I think that would work since I always resteam my nuo mi fan in order to reheat it.

    • @ Cookie C. Choo Choo – thank you! I’m not sure if you can use a rice cooker to steam the mochi rice. I’ve never tried it, but I think the rice may not come out to the right consistency. The steaming process is really fast and easy – you just need to have the patience to let the rice soak overnight – that’s the hardest part to me!

  4. dianaluvsnyc

    i can’t wait to try this! i’m going shopping for the ingredients today…i can get fresh char sui in nyc china town. this sounds and looks a lot like those hanging meats in the restaurant windows. question — what brand of “good soy sauce” do you use? can you recommend a brand? i’m an amateur at asian cuisine :p

  5. My mom always stuffed our turkey with Nuo Mi Fan, it was what we looked forward to each thanksgiving. I never knew it was it’s own thing or what “american” stuffing was until I was maybe in high school or college!

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