Chinese Sticky Rice Recipe

Chinese Sticky Rice Recipe

A modified version of the classic Chinese favorite. The key to this dish really is the Chinese sausage. With its distinct flavor, it cuts through the rice and sets the dish apart. Tasting Guidelines: Taste is lightly sweet, savory, and aromatic. Weight is medium but can be balanced with vinegar and spicy. Texture is soft. Good for people with low to moderate side effects. Best categorized as Chinese.
Prep Time15 mins
Cook Time30 mins
Course: Side Dish
Cuisine: Chinese
Keyword: chinese sausage, chinese soup, chinese sticky rice, rice
Servings: 6 people
Author: Chef Ryan Callahan
Cost: $10


  • Cutting board
  • Chef's knife
  • Rice cooker
  • Large mixing bowl
  • Large casserole dish


Food Ingredients:

  • 4 oz. sweet Chinese pork sausage thinly sliced (Cantonese or Taiwanese style)
  • 1 c. sushi grade rice
  • 6 green onions thinly sliced
  • 2 tbsp. olive oil

Flavor Balancers:

  • 2 tbsp. light soy sauce
  • 1/2 tbsp. black pepper
  • 1 tsp. cayenne pepper
  • 2 tbsp. rice vinegar
  • 1 tbsp. sugar


  • 1/2 tbsp. 5 spice powder


  • Prepare sushi grade rice as directed in a rice cooker. When finished, remove and place into large mixing bowl. Stir in oil and rice vinegar, mixing thoroughly to coat all surfaces. Allow rice to cool until it is warm. The rice needs to be warm, not hot. Add remaining ingredients and seasonings into bowl with rice. Mix thoroughly, and be careful to allow soy sauce to be applied evenly. The best way to do this is to add it in small increments, stirring thoroughly in between.
  • After rice is thoroughly coated and mixed, transfer rice into a baking dish of your choosing. Cover well with either a lid or tin foil and bake in oven at 375°F at least one hour. The longer you bake this dish, the more well-integrated the flavors become. Be careful not to over-bake, as the rice could begin to dry out.


Remember, soy sauce is salty! Don’t over-salt. Do not add additional salt to this dish. Rice as advertised is very sticky and will scoop out with a similar texture to Rice Krispy treats before they harden into the “treat” part.

Cooking for Chemo focuses on teaching you how to make your food taste good again during cancer and chemotherapy treatments. The flavor and cooking techniques contained within our easy to make recipes will help improve your quality of life as you go through cancer and chemotherapy treatments. Our cooking and flavor techniques can be integrated with any diet regimen. Talk with your dietitian to come up with a quality nutrition plan. This site is not to be taken as or used instead of professional medical advice. Please consult your doctor, oncologist, and dietitian before starting any new diet.

This recipe is taken from Cooking for Chemo …and After! By Chef Ryan Callahan -The Cancer Chef. For more cooking for chemotherapy recipes like this, you can pick up a copy on Amazon. Have specific questions? Email us at

About the Author:

Chef Ryan Callahan is a 2x Gourmand World Cookbook Award Winning Chef. He is also the author of "Cooking for Chemo ...and After!" Chef Ryan acted as his mother's primary caregiver while she herself went through chemotherapy treatments. He has dedicated his life to helping cancer fighters navigate the difficulty that eating related side-effect present to the cancer fighter.