RICE - Glutinous Fried Rice With Cured Meat

By Aemelia

Ingredients

• 320 g glutinous rice
• 5 large dried shitake mushroom
• 20 g dried shrimp
• 2 large eggs
• 2 dry cured Chinese sausages, sliced
• 1 dry cured Chinese liver sausage, sliced
• 50 g dry cured Chinese pork belly, diced
• 200 mL low sodium chicken broth
• 2 stalks of green onion, finely chopped
• 2 tbsp dark soy sauce
• 2 tbsp soy sauce

Details

Adapted from wscwong.typepad.com

Preparation

Step 1

5 hours before cooking, rinse the glutinous rice and soak with enough water in a bowl to cover all the rice. Soak the shitake mushroom and dried shrimps with just enough water to cover.

Bring a large pot of water to rolling boil. Drain the rice and briefly blanch in the boiling water for about 5 seconds. Drain with a fine sieve and rinse with cold water to stop the cooking. Set aside.

Whisk the eggs and cook over high heat in a frying pan to make a thin omelette. Julienne finely and set side.
Reserve the soaking liquid for the mushroom and dried shrimp. Dice the mushrooms.

Using a frying pan at high heat, saute the cured meats with mushroom and dried shrimps until fragrant. Remove from pan and set aside.

Lightly coat a wok with cooking oil at medium-high heat. Put all the rice into the wok, stirring constantly. Add the reserved soaking liquid to the rice and keep stirring until the liquid is absorbed. Repeat this process with chicken stock as many times as necessary until the rice is cooked. It will be sticky.

Mix in the cured meat, mushroom, and dried shrimps. Season with dark soy sauce and soy sauce to taste. Mix in green onion and egg. Serve immediately.