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vietnamese

Sticky Rice with Chinese Sausage and Mung Bean

This pan-seared dish pairs sticky rice with Chinese sausage, split mung beans and shallot. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast
Medium
Balanced High satiety
300 kcal 2000 kcal
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Estimated macros per portion

23 g Protein
89 g Carbohydrates
22 g Fat
7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 77g sticky rice (uncooked) 281 kcal
  • 50g Chinese sausage (lap cheong, sliced) 165 kcal
  • 32g split mung beans (dry) 108 kcal
  • 23g shallot (minced) 17 kcal
  • 9g soy sauce 6 kcal
  • 7g sesame oil 62 kcal
  • 1g black pepper 2 kcal
  • 7g fried shallots 5 kcal

Cooking instructions

  1. sticky rice (uncooked)
    Soak sticky rice in plenty of water for 4 hours (or overnight), then drain well.
  2. split mung beans (dry)
    Soak split mung beans in warm water for 30 minutes, then drain.
  3. sticky rice (uncooked)split mung beans (dry)
    Steam sticky rice for 20 minutes. Scatter mung beans over the rice, drizzle with 1 tbsp water, and steam 15 minutes more until both are tender.
  4. Chinese sausage (lap cheong
    While steaming, pan-sear sliced Chinese sausage over medium heat for 3-4 minutes until rendered and lightly browned; remove from pan.
  5. Chinese sausage (lap cheongshallot (minced)sesame oil
    In the same pan, saute minced shallot in the sausage fat (or add a little oil if needed) for 1-2 minutes until fragrant.
  6. sticky rice (uncooked)Chinese sausage (lap cheongsplit mung beans (dry)shallot (minced)soy saucesesame oilblack pepperfried shallots
    Toss steamed sticky rice and mung beans with soy sauce, sesame oil, and black pepper. Top with sausage and fried shallots, and serve warm.

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