Sticky Rice Stir Fry with Chinese Sausage

• 200g glutinous (sticky) rice, soaked overnight
   
• 3 dried shiitake mushrooms, soaked and quartered
   
• 2 Chinese sausages (lap cheong), diced
   
• 10g dried shrimps, soaked 30 mins, roughly chopped
   
• 50g dried squid, soaked overnight, diced
   
• 4 dried scallops, soaked overnight, shredded into floss
   
• 2 cloves garlic, finely chopped
   
• 2 Thai shallots, finely chopped
   
• 1 spring onion (white and green parts separated), finely chopped
   
• 1 thumb of ginger, thick slices
   
• Handful roasted peanuts
   
• Handful fresh coriander, chopped
   
• 1 egg, beaten (for garnish omelette)
   

Sauce:

• 1 tsp light soy sauce
   
• 2 tbsp oyster sauce
   
• 1 tsp dark soy sauce (for colour)
   
• ½ tsp salt
   
• ½ tsp white pepper
   
• ½ tsp chicken powder or MSG (optional)

Drain your soaked glutinous rice. Toss with a pinch of salt and a dash of oil to keep grains separate.

Steam for 20 minutes, spreading rice evenly in a steaming basket and poking holes for steam to pass through.

Check at 10 minutes for doneness – it should be soft but with a slight chew.

Thinly slice the Thai shallots and garlic. Dice the soaked Chinese sausage, dried squid, and shiitake mushrooms. Roughly chop the dried shrimp.
 

Pull apart the soaked scallops into fine shreds or floss. Slice spring onion into white (stems) and green (garnish). Roughly chop the coriander.
 

Keep the soaking water from mushrooms, scallops, and squid – this becomes your fragrant stock.

Slice ginger into thick pieces (to remove later).

In a hot pan, add a bit of oil. Pour in the beaten egg and swirl thinly across the pan. Let it set, then remove, roll, and slice into thin strips. Set aside for garnish.

Heat a wok or large frying pan. 

Add oil and fry ginger slices to release aroma and reduce fishiness from dried seafood. Fry until edges are golden. Remove later.

Start with the Chinese sausage to render its fat. Then add dried shrimp, followed by shredded scallops and diced squid. Stir-fry until fragrant and slightly crispy.

Add the shiitake mushrooms. Then toss in garlic, Thai shallots, and spring onion stems.
Stir until everything is golden and smells amazing.

Splash in the soaking water from mushrooms and squid – about 2–3 tbsp – just enough to create a little steam and depth of flavor.
Remove ginger slices at this point.

Without washing the pan, add your steamed sticky rice. Break up any clumps. Lightly char the rice on the bottom – you're looking for a crispy edge.

Return the fried mix into the pan with the rice. Splash in more soaking liquid to rehydrate the rice – a technique called feeding the rice.
 

Season with: 1 tsp light soy sauce, 2 tbsp oyster sauce, 1 tsp dark soy sauce, White pepper, salt, and chicken powder (if using)

Stir through until everything is evenly coated and heated through.
 

Fold in: Chopped coriander, Spring onion greens, Roasted peanuts, Sliced egg omelette
 

Serve hot, and every scoop should show off a bit of everything – rich, savory, sticky, and full of texture.