Chinese Sticky Rice Recipe for Cancer and Chemotherapy

Chinese-Sticky-Rice---Resized


Chinese Sticky Rice Recipe for Cancer and Chemotherapy

Ease of Preparation: Intermediate Recipe

Dish Description:
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:
This recipe should taste lightly sweet, savory, and aromatic.
The weight of this recipe is medium but can be balanced with vinegar and spicy.
The texture of this recipe is soft.
This recipe is good for people with low to moderate side effects.
This recipe gives an emotional response of a home cooked meal from my Chinese family.
This recipe is best categorized as Chinese.

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

Aromatics:
1/2 tbsp. 5 spice powder

Recipe Directions:
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.

Chef Recipe Tips:
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 regimine. All of our recipes can be made with organic ingredients if you choose. Our holistic approach to cooking will help you not only be able to eat but to also enjoy the taste of your food again during and after cancer and chemotherapy treatments. We have many healthy recipes, crockpot recipes, chicken recipes, dinner recipes, shrimp recipes, pasta recipes, soup recipes, vegan recipes, salad recipes, vegetarian recipes, breakfast recipes, and even a great chili recipe. Talk with your oncologist and 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 or Barnes and Noble. Have specific questions? Email us at cookingforchemo@gmail.com

About the Author:

Chef Ryan Callahan is a classically trained chef with fifteen years of culinary experience. 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.