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Stir-fried glutinous rice (生炒糯米飯) is a traditional Cantonese dish which is hearty and satisfying. The classic ingredients that go into the rice include lap cheong (Chinese wind-dried sausages), mushrooms and dried shrimps. The easiest method is to stir fry cooked glutinous rice with these ingredients. However, traditionally, this dish is made by stir frying uncooked sticky rice which has been soaked for several hours. The rice tends to be more fragrant and chewy in texture using the traditional method. Use a well-seasoned carbon steel wok as the glutinous rice can get stuck onto the wok and burnt easily.
Ingredients
- 5 tbsp groundnut oil
- 1 beaten organic or free range egg
- 2 lap cheong (Chinese wind-dried sausages), or 1 lap cheong and 1 yuen cheong (liver sasuage), diced
- 30g dried shrimp
- 6 dried shiitake mushrooms
- 200g glutinous rice, soaked in water for at least 6 hours or overnight, and thoroughly drained
- 2 tsp light soy sauce
- 2 tsp dark soy sauce
- 1/2 tsp white pepper
- 1 tsp sugar
- 1 tbsp Shaoxing wine
- 1 tbsp roasted seasame oil
- 2 green onions, finely chopped
Instructions
- Soak the mushrooms and dried shrimps in separate bowls of water for a few hours until soft. Drain and reserve the soaking liquid. You will need about 300ml and add water if there is not enough. Cut the mushroom into small cubes.
- Heat a frying pan with a flat bottom and add 1 tbsp oil. Fry the egg and swirl to spread out into a thin layer. Cook for about 1/2 min and flip over. Continue to cook until it is set. Slice into thin ribbons and set aside.
- Heat a well-seasoned wok over medium heat, and add 1 tbsp oil. Add the Chinese sausage and cook for 1-2 min until it has released its fat. Add the mushrooms and shrimp. Stir fry for a few minutes. Transfer the mixture to a bowl and set aside. Clean the wok.
- Heat the wok again over low heat, and add the remaining 3 tbsp oil. Stir in the drained rice. Cook for 1-2 minutes and stir until lightly toasted. Pour in the soaking liquid gradually, about 50ml at a time, stirring constantly. Add more liquid when it is absorbed. Stir fry until all the reserved soaking liquid has been absorbed and the rice is cooked. This may take about 20-25 mins. You may need to adjust the amount of liquid added depending on the absorption characteristics of the rice.
- Add all the remaining ingredients. Mix well. Stir in the egg ribbons, sausage, mushroom and shrimps, and half of the spring onions. Cook for a few minutes. Adjust seasoning with salt.
- Top with the remaining chopped spring onions before serving.
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