Chinese fried sticky rice (Nuòmǐ fàn) from Rice and Shine: Recipes and Delicacies for Every Occasion (page 186) by Tove Nilsson Jakobson

  • scallions
  • canola oil
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Sticky rice should be prepared 1 to 3 days in advance.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Sticky rice should be prepared 1 to 3 days in advance.

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