Sticky Rice Fairfield is a savory-sweet one-dish meal built on glutinous rice, ground pork, and a glossy soy-based sauce, finished with a soft-cooked egg and crisp scallions. It takes its name from the Fairfield, California, community that popularized the style at potlucks and family gatherings, though versions vary from kitchen to kitchen. The recipe works because the rice steams in seasoned liquid, so every grain absorbs flavor while the pork cooks on top—no separate sauce needed.
Ingredients
- 2 cups (400 g) glutinous sweet rice (also labeled sticky rice or mochi rice)
- 1 lb (450 g) ground pork
- 3 tbsp (45 ml) soy sauce, divided
- 2 tbsp (30 ml) oyster sauce
- 1 tbsp (15 ml) dark soy sauce (or 1 tbsp soy sauce + ½ tsp molasses)
- 1 tbsp (15 g) brown sugar
- 1 tsp (5 ml) toasted sesame oil
- 2 cloves garlic, minced
- 1 tbsp (15 ml) vegetable oil
- 1½ cups (355 ml) chicken or vegetable broth
- 4 large eggs
- 3 scallions, thinly sliced
- 1 tsp (5 g) toasted sesame seeds (optional)
Instructions
- Rinse the glutinous rice in a fine-mesh strainer under cold water until the water runs clear. Soak in cold water for 30 minutes, then drain well. This step is essential for tender, chewy rice.
- While the rice soaks, make the sauce: in a small bowl, whisk together 2 tbsp (30 ml) soy sauce, oyster sauce, dark soy sauce, brown sugar, and sesame oil. Set aside.
- In a large bowl, combine the ground pork with the remaining 1 tbsp (15 ml) soy sauce and half of the minced garlic. Mix gently with your hands until just combined—do not overwork.
- Heat the vegetable oil in a 12-inch (30 cm) skillet or Dutch oven over medium-high heat. Add the pork mixture and cook, breaking it up with a spoon, until browned and cooked through, about 6–8 minutes. The pork is done when it reaches a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer (USDA FSIS). Transfer the pork to a plate, leaving the drippings in the pan.
- Reduce the heat to medium. Add the remaining garlic to the pan and cook until fragrant, about 30 seconds. Pour in the broth and scrape up any browned bits from the bottom. Stir in the prepared sauce and bring to a simmer.
- Add the drained rice to the pan and stir to coat evenly. Spread the rice in an even layer. Nestle the cooked pork on top, but do not stir it in.
- Cover the pan with a tight-fitting lid, reduce the heat to low, and cook for 20 minutes without lifting the lid. After 20 minutes, turn off the heat and let the pan sit, covered, for another 10 minutes. The rice should be tender and the liquid absorbed.
- While the rice rests, bring a small pot of water to a gentle boil. Carefully lower the eggs in and cook for 6½ minutes for jammy yolks (or 8 minutes for firmer yolks). Transfer to an ice bath, then peel and halve.
- Fluff the rice and pork gently with a fork. Divide among bowls, top with a soft-cooked egg, scallions, and sesame seeds if using. Serve hot.
Tips
- Soaking is non-negotiable: Glutinous rice needs at least 30 minutes of soaking to cook evenly. If you skip it, the grains will be hard in the center.
- Don’t stir after adding the pork: Stirring breaks the rice and makes it gummy. Let it steam undisturbed.
- Substitute for dark soy sauce: Use regular soy sauce plus a pinch of molasses or brown sugar for color and depth. The dish will be slightly less rich.
- Make it vegetarian: Swap the pork for 12 oz (340 g) diced firm tofu or 1½ cups (240 g) cooked mushrooms. Sauté them the same way, and use vegetable broth.
Serving Suggestions
Serve Sticky Rice Fairfield as a main dish with a side of quick-pickled cucumbers or a simple green salad dressed with rice vinegar. It also pairs well with steamed bok choy or Chinese broccoli. For a heartier meal, add a bowl of egg drop soup or hot and sour soup on the side.
Variations
- Spicy version: Add 1–2 tsp (5–10 ml) sriracha or chili garlic sauce to the sauce mixture.
- Chicken or turkey: Use ground chicken or turkey instead of pork; cook to 165°F (74°C) safe minimum internal temperature.
- Shrimp version: Replace the pork with 12 oz (340 g) peeled, deveined shrimp, chopped. Cook just until pink and opaque, about 3–4 minutes, and cook to 145°F (63°C) safe minimum.
- Extra vegetables: Stir in 1 cup (150 g) frozen peas and carrots during the last 5 minutes of cooking.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours. The dish keeps for up to 4 days. To reheat, place a portion in a microwave-safe bowl, sprinkle with 1–2 tsp of water, cover, and microwave in 1-minute intervals until hot (165°F / 74°C). You can also reheat in a skillet over medium-low with a splash of water, covered, for about 5 minutes. Avoid reheating more than once.
Frequently Asked Questions
Can I use regular long-grain rice instead of glutinous rice? No—glutinous rice (also called sweet rice) is essential for the sticky, chewy texture. Regular rice will become mushy or dry. If you can’t find glutinous rice, use sushi rice, but reduce the broth to 1¼ cups (295 ml) and adjust cooking time.
Do I need to soak the rice overnight? No, 30 minutes is enough. Overnight soaking is fine but not necessary; if you soak longer, reduce the cooking time by 5 minutes.
Can I make this in a rice cooker? Yes. After browning the pork, combine the sauce, broth, rice, and pork in the rice cooker, and cook on the regular white rice setting. Let it rest for 10 minutes after the cycle finishes.
Why is my rice still hard in the middle? The rice wasn’t soaked long enough, or the heat was too high and the liquid evaporated before the grains softened. Always use low heat and keep the lid on.
Can I freeze leftovers? Yes, freeze in portions for up to 3 months. Thaw overnight in the refrigerator and reheat as directed. The texture of the rice will soften slightly.
What can I use instead of oyster sauce? For a vegetarian option, use mushroom oyster sauce or hoisin sauce (reduce the sugar by half). For a non-vegetarian substitute, use fish sauce, but add it sparingly—1 tbsp (15 ml) instead of 2.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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