Steamed Glutinous Rice with Egg
Main Course

Steamed Glutinous Rice with Egg

timer 15 MIN
signal_cellular_alt Medium
person 4 servings
Recipe
Steamed Glutinous Rice with Egg

About This Recipe

This unique and delicious Glutinous Rice Stuffed Eggshells recipe transforms simple ingredients into a show-stopping dish! Tender glutinous rice, soaked overnight for perfect texture, is stir-fried with savory sausage and lean meat in aromatic peanut oil, seasoned with soy sauce, white pepper, salt, and chicken essence for a rich, umami-packed flavor. The magic happens when the rice mixture is tightly packed into leftover eggshells (a creative reuse from mooncake baking!) and steamed to perfection. The result? A stunning, bite-sized treat with a satisfyingly chewy yet soft texture. Steaming locks in moisture, ensuring each bite is flavorful and tender. Enjoy these golden, steamed delights warm for the best taste and texture—ideal as a snack or side dish. A must-try for anyone who loves innovative, waste-conscious cooking with bold flavors!

Instructions

Detailed preparation guide

servings 4
Total Time 15m

shopping_basket Ingredients

Main Ingredients
  • glutinous rice 200g (soaked)
  • lean meat 100g
  • sausage 100g
The aromatics
  • eggshells 3 medium-sized (cleaned)
The sauce & seasonings
  • peanut oil 1 tbsp
  • soy sauce 1 tsp
  • white pepper powder to taste
  • salt to taste
  • chicken essence 1 tsp

menu_book Directions

1
Step 1
Step 1
Prepare the main ingredients: glutinous rice (soaked overnight), sausage, diced lean meat, and three eggshells (medium-sized) left over from making mooncakes the day before. Wash and dry them in advance.
2
Step 2
Step 2
Heat a wok with peanut oil (use a small amount to avoid greasiness). Stir-fry the lean meat until it turns white, then add the glutinous rice and stir-fry for a moment. Finally, add the sausage, a drop of soy sauce, white pepper powder, salt, and chicken essence. Stir-fry briefly and serve.
3
Step 3
Step 3
To steam, fill the eggshells with the glutinous rice mixture while it’s still hot. Fill them as tightly as possible to achieve a better shape.
4
Step 4
Step 4
Once all the eggshells are filled (the amount can fill about 4 eggshells, but I only have 3), leave a small gap at the top. The steamed result will be just right and full.
5
Step 5
Step 5
(Remember to add about half a tablespoon of water to each eggshell.) Steam for about 20-25 minutes after the water boils. If it doesn’t seem cooked, steam for a little longer. The glutinous rice should be cooked through to be delicious.
6
Step 6
Step 6
The finished product is best eaten warm (in my opinion).
7
Step 7
Step 7
Finished product.
8
Step 8
Step 8
Finished product.
9
Step 9
Step 9
Finished product.
10
Step 10
Step 10
Finished product.

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