Chinese Stir-Fried Sticky Rice with Chinese Sausage

Sticky rice is slowly cooked on the stove with sausage, similar to the way risotto is cooked, in this flavorful Chinese stir-fried dish.

• Preparation Time: 15 mins
• Cooking Time: 36 mins
• Total Time: 51 mins
• Calories: 545 Calories

Ingredients

• 1 teaspoon white sugar
• 3 eggs, beaten
• 1 teaspoon olive oil
• 2 teaspoons dark soy sauce
• 2 cups glutinous rice
• 8 dried shiitake mushrooms
• 2 dried scallops
• 3 links Chinese sausage, diced
• 2 cups hot water, or more as needed
• 2 tablespoons light soy sauce, or to taste
• 0.5 cup chopped cilantro, or to taste
• 0.33333334326744 cup dried shrimp

Recipe Instructions

Step 1

Soak rice in a large bowl of water until mostly translucent, about 4 hours. Rinse and drain thoroughly.

Step 2

Soak mushrooms, shrimp, and scallops in 3 separate bowls of water until softened, about 15 minutes. Drain, reserving mushroom water and discarding other water. Chop mushrooms, shrimp, and scallops into small pieces.

Step 3

Heat olive oil in a large skillet over medium heat. Pour eggs into skillet, swirling to spread out into a thin layer. Cook until mostly firm, about 1 minute. Flip and cook until no longer runny, 3 to 5 minutes.

Step 4

Transfer egg to a cutting board and allow to cool slightly. Roll into a long tube and slice into thin ribbons.

Step 5

Stir Chinese sausage into the same skillet over medium heat. Cook and stir until fragrant and some of the oil is released, about 3 minutes. Add mushrooms, shrimp, and scallops; cook for 3 to 5 minutes. Transfer sausage mixture to a bowl.

Step 6

Stir drained rice into the skillet. Cook and stir until lightly toasted, 1 to 2 minutes. Pour in reserved mushroom water, stirring constantly until water is absorbed. Add hot water, 1/2 cup at a time, stirring until water is absorbed between each addition. Cook until rice is softened, about 25 minutes.

Step 7

Season rice with light soy sauce, dark soy sauce, and sugar. Stir in egg ribbons and sausage mixture. Top with cilantro before serving.