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No mai fan, or Chinese sticky rice, is a dim sum staple and major comfort food. #nomaifan #chinesestickyrice #chinese

No Mai Fan

No mai fan, or Chinese sticky rice, is filled with treasures like fatty lap cheong, tender shiitake mushrooms and crunchy peanuts.

Course Main Course, Side Dish
Cuisine Chinese
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 people
Calories 447 kcal


  • 1 cup uncooked sticky/sweet/glutinous rice
  • 1 cup uncooked white rice
  • 1 T oyster sauce
  • 1 ½ T soy sauce
  • 2 teaspoon dark soy sauce
  • ¼ teaspoon fish sauce
  • ¼ teaspoon sesame oil
  • ½ teaspoon kosher salt
  • 3 links lap cheong/Chinese sausage cut into small discs
  • 2 cloves garlic minced
  • ¼ cup dried shrimp soaked for 15 minutes in warm water
  • 1 medium onion finely diced
  • 5 shiitake mushrooms diced (if using dried,  soak in warm water until softened)
  • 2 scallions chopped
  • cilantro and roasted peanuts to garnish


  1. Cook the rice in a rice cooker. I suppose you could do it stovetop instead, but why?
  2. Combine the oyster sauce, soy sauces, fish sauce, sesame oil and salt in a small bowl. Heat a wok or frying [an over medium heat. Add the lap cheong; cook until crispy and it has rendered its fat. Add the garlic, shrimp, onion and mushrooms; cook until golden and fragrant.
  3. Add the rice and break it up with a spatula. Add the sauce and mix until well-combined. Taste for seasoning, and adjust if necessary.
  4. Mix in the scallions. If you want to get fancy (completely optional), you can pack the rice into a bowl rinsed in warm water and invert it onto a plate. Garnish with cilantro and peanuts, and serve hot.

Recipe Notes

Recipe adapted slightly from The Woks of Life.

If you want a higher rice to topping (the shiitake and lap cheong and such), you can increase the amount of white rice to 2 cups. Just be sure to adjust the seasoning quantities.

The quantities for the seasonings are merely suggestions; I typically eyeball anyways. Adjust to your tastes accordingly.