There are a couple of Shanghai breakfast places only a few block away from where I grew up. They mainly serve Chi Fan, which is sticky rice roll with soy milk all day long. After talking with some Chinese friends, I found out that making sticky rice roll is very easy.
Ingredients:
*2 Fried bread sticks/crullers (油炸鬼)
*2 cup glutinous rice, uncooked
*1 bag preserved vegetable (炸菜)
*1 cup pork floss (肉鬆)
Left pickled vegetable \Right pork floss, also called dried shredded cooked pork
Directions:
1) Soak the glutinous rice overnight. Cook the drained, soaked glutinous rice in a rice cooker after adding water 3 cups of water.
2) Place a piece of plastic wrap on a working surface. Spread 1 cup of cooked rice on the plastic wrap and form a rectangular shape. Use your wet fingers or a wooden spoon to spread the rice. Put 1/2 fried bread sticks on the rice towards the middle. Spread 2 tablespoons of pork floss along the bread sticks, as well as the preserved vegetable.
3) Life the plastic wrap from the end nearest to you and roll against you to form a cylindrical roll. Tuck in all the ingredients inside the rice roll. Cut the roll into half or third, serve warm.
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