These 4 Chinese New Year 🧧 Favourites Make a Family Celebration

sticky rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice adds fiber and nutrients, while white rice is more economical.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, and canola oil is a budget-friendly alternative.

cooked meat

🥗Healthier: tofu

💰Cheaper: canned beans

Tofu is a low-calorie protein source, while canned beans are economical.

Soak 3 cups of glutenous sticky rice in water overnight with at least an inch of water above the rice.

Drain the soaked rice.

Blanch the preserved pork belly for a couple of minutes to soften it.

Chop the blanched pork belly and Chinese sausage into small pieces.

Soak dried mushrooms, dried scallop, and dried shrimp in hot water for at least half an hour.

Chop the soaked mushrooms and shrimp into small pieces.

Separate the green onions into light green and dark green parts, chopping them accordingly.

Heat a wok or large frying pan over medium heat and add 1 tablespoon of avocado oil.

Add the chopped meats and mushrooms to the wok and cook for a couple of minutes until fragrant.

Transfer the meat mixture to a bowl and set aside.

In the same wok, add 2 tablespoons of cooking oil and the drained sticky rice, dried shrimp, dried scallop, and the light green parts of the green onion.

Stir to coat the rice with oil.

Add the meat mixture back into the wok with the rice.

Add 2 tablespoons of soy sauce and stir.

Gradually add 1/4 cup of the soaking water from the scallops, stirring until evaporated before adding more.

Repeat with the soaking water from the shrimp and then the mushroom water until the rice is cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens