Stir-Fried Sticky Rice 生炒糯米飯

🧂 Ingredients

• 400 g Glutinous rice

  (long or short grain)
• 20 g Dried scallops
• 30 g Dried shiitake mushrooms
• 10 g Dried shrimp
• 80 g Pork belly
• 2 Chinese preserved sausages
• 2 Eggs
• 4 stalks Green onions
• 2 tbsp Shaoxing wine
• 2 tsp Oil

  for frying egg
• 2 tbsp Oil

  for adding to rice
• 2 tbsp Oil
• 200 ml Water

  from soaking water
• ½ tsp Sugar
• 1 tbsp Oyster sauce
• 1 tbsp Dark soy sauce
• ¼ tsp White pepper powder
• ¼ tsp Sugar
• ½ tsp Light soy sauce
• 50 g Salted fried peanuts
• ¼ tsp Sugar
• ½ tsp Light soy sauce
• ½ tsp Shaoxing wine
• ½ tsp Corn starch

Instructions

• 1 Soak dried scallops and shiitake mushrooms over-night or for approx. 3 hours.
  Save the soaking water
• 2 Soak glutinous rice for 4 hours Try not to soak the rice for more than 5 hours
  because it will be too soft and will break apart during frying
• 3 Soak dried shrimp for 1 hour. Save the soaking water
• 4 Dice pork belly and marinate with ¼ tsp sugar, ½ tsp light soy sauce, ½ tsp
  Shaoxing wine and ½ tsp corn starch. Mix well and set aside
• 5 Blanche 2 Chinese preserved sausages then dice. I bought the ones sold in bulk
  (they hang on the walls) at a Chinese butcher shop so I boiled them in water for
  a minute to clean off the dust before dicing. I used one pork sausage and one
  liver sausage
• 6 Dice shiitake mushrooms and dried shrimp.
• 7 Shred the scallops
• 8 Chop green onions
• 9 After 4 hours, pour the glutinous rice into a sieve, rinse with water to remove
  the excess starch and leave to dry for preferably 1 hour or roughly blot dry
  with a paper towel
• 10 Add 2 tbsp oil to the rice and mix well
• 11 In a measuring cup, add the soaking water from the dried shrimp and scallops.
  Then add the shiitake soaking water to get 200 ml. If all the soaking water does
  not reach 200 ml, then add water to make the difference. Add 2 tbsp Shaoxing
  wine and set aside
• 12 Heat wok or pan to medium heat. Add 2 tbsp oil
• 13 Beat 2 eggs. Use a wok or pan to fry the egg.
• 14 Cut the fried egg into thin pieces and set aside
• 15 Add pork belly and stir-fry until lightly toasted
• 16 One at a time, add sausage, dried scallops, dried shrimp and shiitake mushrooms
  in one minute intervals so that the heat in the wok does not cool down too much
• 17 Turn heat down to low. Add 1 tbsp oyster sauce, 1 tbsp dark soy sauce, ¼ tsp
  white pepper powder and ¼ tsp sugar into the wok. Mix well
• 18 Add glutinous rice. Stir-fry until mixed well
• 19 Cover with lid. Pour 1/3 of the water mixture onto the lid all around the wok to
  allow the water to seep into the edge of the wok If this doesn’t work on your
  wok or pan, then drizzle the water around the edge of your wok or pan. Try not
  to add the water directly on the rice. Time for 5 minutes
• 20 Open the lid and stir-fry for 30 seconds
• 21 Repeat steps 19 and 20 two more times until all the water mixture is used
• 22 The rice should be fully cooked. If it’s not, add 2 more tbsp of water, cover
  with the lid for another 5 minutes. Different brands of glutinous rice may vary
  in water absorption properties so you may need to experiment with the amount of
  water to add. I have used this recipe with both long grain and short grain
  glutinous rice and have found the results consistent
• 23 Taste test. Add soy sauce to make adjustments. I added ½ tsp light soy sauce to
  mine. Mix well
• 24 Add ¾ of the green onions and ¾ of the shredded egg. Mix well.
• 25 In a bowl, add peanuts and egg on the bottom
• 26 Pack-in the sticky rice. Place a serving plate on top of the bowl, turn over and
  remove the bowl
• 27 Sprinkle with the remaining green onions
• 28 Serve

Nutrition Info