Sticky oil Rice with dried shrimp

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Sticky oil Rice with dried shrimp

Sticky oil Rice with dried shrimp
Sticky oil Rice with dried shrimp - Image 2
Home>All product>Ready-to-eat frozen pack>Sticky oil Rice with dried shrimp

Experience the authentic taste of Taiwan with our Sakura Shrimp Oil Rice!

Made with glutinous rice, tender pork belly, shiitake mushrooms, dried shrimp, fragrant fried shallots, ginger, and a touch of sesame oil, every bite is rich, savory, and full of aroma.

Perfect as a main dish or a festive treat, this oil rice is ideal for family meals, celebrations, or cozy dinners at home. Simply heat and serve, and enjoy the classic Taiwanese flavors in every mouthful!

€18.50

Product information

Product Info / Contents:

  • Total weight: 750 g ± per box

  • Serving size: 2–3 people

  • Frozen product

Ingredients:

  • Glutinous rice

  • Pork belly

  • Shiitake mushrooms

  • Dried shrimp (Sakura shrimp)

  • Fried shallots (oil-cong-so)

  • Ginger

  • Sesame oil

  • Soy sauce

  • Sugar

  • Salt

  • Pepper

Heating Instructions (Defrost First – Recommended for Best Taste):

Steamer / Pot:

  1. Fully defrost the rice at room temperature or in the fridge.

  2. Place the defrosted rice in a steamer basket.

  3. Steam over medium-high heat for 10–12 minutes until fully heated and fragrant.

  4. Serve immediately and enjoy warm, aromatic oil rice!

Microwave:

  1. Fully defrost the rice at room temperature or in the fridge.

  2. Place the rice in a microwave-safe dish and put a small bowl of water next to the rice inside the microwave.

  3. Cover loosely and microwave on high for 2–3 minutes, stir, then heat for another 2–3 minutes if needed until fully warmed.

  4. Serve immediately and enjoy!

Tip: Defrosting first ensures the glutinous rice and ingredients are evenly heated, while microwaving with a bowl of water helps keep the rice moist and fragrant.

Storage & Best Before:

  • Keep frozen at -18°C or below

  • Keep frozen for up to 6 months

  • Once thawed, consume immediately

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