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Chinese Sticky Rice

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Ingredients

  • 3 links Chinese sausage lap cheong, sliced
  • 2 cups glutinous sticky rice, soaked
  • 1 tbsp dark soy sauce
  • 2 tbsp light soy sauce
  • 2 –3 tbsp dried shrimp
  • Dried shiitake mushrooms
  • 3 cloves garlic minced
  • 1 tbsp oyster sauce
  • 1 tsp sugar
  • ¼ tsp white pepper
  • Green onions chopped

Instructions

  • Soak the sticky rice in water for at least 1 hour (or up to overnight). Drain well.
  • Soak the dried shrimp and shiitake mushrooms in warm water for 20–30 minutes until softened.
  • Squeeze excess water from the mushrooms and slice them. Roughly chop the shrimp if large.
  • Add drained sticky rice to the rice cooker.
  • Add dark soy sauce and light soy sauce.
  • Add water using a 1:1 ratio (2 cups rice to 2 cups water).
  • Cook according to your rice cooker’s regular white rice setting.
  • Heat a drizzle of oil in a large pan over medium heat.
  • Add garlic and sauté until fragrant (about 30 seconds).
  • Add sliced Chinese sausage and cook for 2–3 minutes until slightly crisp and fragrant.
  • Stir in shiitake mushrooms and dried shrimp. Cook for another 2–3 minutes.
  • Add oyster sauce, sugar, and white pepper. Stir to combine.
  • Add the cooked sticky rice into the pan.
  • Toss everything together until evenly mixed and coated.
  • Top with chopped green onions.
  • Serve warm and enjoy!