If you love savory sticky rice but want something different, I suggest you try “Xoi Chien,” which translates to Fried Sticky Rice. This crispy, savory delight combines the comforting chewiness of sticky rice with the irresistible allure of fried cuisine.

Fried sticky rice recipe

I vividly remember trying Xoi chien during my time in Vietnam, and it is so addictive that I couldn’t help but crave more after every bite. The crispy texture on the outside and the chewy goodness inside just hit all the right spots.

However, I can’t deny the elephant in the room – this Vietnamese fried sticky rice packs quite a caloric punch. It’s a guilty pleasure that demands a bit of penance. But trust me, it’s totally worth it.

Here’s how to make Vietnamese Fried Sticky Rice:

Xoi Chien – Vietnamese Fried Sticky Rice

A delicious Vietnamese street food dish made with golden fried sticky rice. It's often served with a savory-sweet topping of ground pork, mushrooms, and fried shallots, creating a perfect balance of textures and flavors.

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Total Time 40

Course Snack

Cuisine Asian, Vietnamese

Servings 4

Calories 400 kcal

Ingredients

For the fried sticky rice

300 g ground pork
1/2 cup wood ear mushrooms
1/2 jicama chopped
1/4 carrot chopped
1 tbsp minced onion
500 g sticky rice already put in the fridge
1/2 tsp ground pepper
1 tsp salt
1/2 tsp sugar
1 tsp fish sauce
Vegetable oil

For the sauce

1 scallion head chopped
1 clove of garlic
1 tbsp soy sauce
2 tbsp chili sauce
½ tbsp sugar
¼ tsp pepper
water
Vegetable oil

Instructions

Making the sauce

Heat 1 tablespoons of vegetable oil in a pan over medium heat. Add minced garlic and chopped scallion head, sauté until fragrant.
Combine soy sauce, chili sauce, sugar, and water, then mix thoroughly until well blended.
Simmer the mixture until it reaches a thick consistency. Give it another taste and lightly sprinkle with pepper to enhance the flavor.

Making the fried sticky rice

Brush cooking oil on a tray and spread sticky rice on it.
Use a round or oval cutting mold to shape the sticky rice.
Heat cooking oil in a large skillet or wok over medium heat. Add the sticky rice and fry them until they turn golden brown and crispy on both sides. Remove the sticky rice portion and place them on a paper towel to absorb excess oil. Repeat this process until all the portions of sticky rice are fried.
Soak the wood ear mushrooms in hot water until they swell. Rinse them in clean water and finely chop them.
In a bowl, thoroughly mix together all the filling ingredients and let them marinate for 15 minutes.
Heat 2 tablespoons of vegetable oil in a pan over medium heat. Add minced onion and sauté until fragrant.
Toss in the filling mixture. Stir-fry for a few minutes until the vegetables are tender and pork are cooked.
Use a knife to form a horizontal cavity within the sticky rice. Spoon a generous amount of the prepared filling onto the crispy sticky rice portions.
Drizzle the Fried Sticky Rice with sauce or dip it in the sauce and enjoy.

Notes

If you don’t have the sticky rice left in the fridge, you can cook it, let it cook, and put in the fridge.

Keyword fried sticky rice, South East Asia, sticky rice recipe, street food

Key points to remember:

Use glutinous rice, not regular long-grain rice
Allow the cooked sticky rice to cool completely before frying
Maintain proper oil temperature for optimal crispiness
Don’t overcrowd the pan, which can lead to uneven cooking

Pairing suggestions

To enhance the flavor of this street food, you can pair it with those drinks:

Vietnamese coffee
Green tea
Plum juice
Calamansi juice
Passion fruit or lychee smoothie

Contents

Fried sticky rice recipe