Sticky rice is also referred to glutinous rice, Thai sticky rice, and short grain rice but did you know you can make this rice in your rice cooker too?

Cooking it in the rice cooker will result in plump and sticky rice that’s comparable to steamed sticky rice.

You can eat it plain or did you know you can fry this up for an amazing sticky fried rice? See below for plain sticky rice recipe and my quick sticky fried rice recipe with Chinese sausage (Lap chong).

Click to learn how to make perfect plain sticky rice or learn how to fry up some sticky fried rice!

Chao is Vietnamese rice porridge or you may know it as also by its Chinese counterpart, Congee (typically eaten in China as a breakfast meal ❤️). In Vietnam chao is not only a common breakfast meal but it’s also a popular lunch and dinner as well. Since it’s considered as the poor’s mans’ food, Cháo, won’t be found at your local American Vietnamese restaruants. At home it can be cooked fancier when cooked with a variety of specialty meats- this can include Cháo Vịt (duck porridge) and Cháo Cá (fish porridge).

Did you know that one small takeout rice container like shown is like 2 cups of rice (aka fried rice gold)? It’s perfect for making a generous portion of fried rice like shown.  This rice was almost a week old and it still tasted amazing fried up (always use at least 1 day old, cold, rice). Click for the best kimchi fried rice recipe!

Want to learn how to make perfectly fluffy scrambled eggs every time?

When I need a quick easy meal I usually make eggs for myself. This recipe is dairy free with the use of cornstarch which surprisingly makes your eggs super silky & ultra fluffy and velvety soft! The touch of sesame oil also gives it a silk, luxurious touch to the eggs as well. T

Mmm simple Vietnamese garlic fried rice (Com Chien Toi Trung) with fried shrimp!

Super simple, I even bought pre-cooked/peeled shrimp for this and fried it in Annatto sesame oil for that dark sunset orange shrimp 🍤 color!

The secret to get that extra yellow, eggy color and taste is to mix in one raw egg with your cold day old rice prior to frying up the rice. I also like partially scrambling eggs separately as well for those bigger egg chunks in your fried rice! Mmmm