Step 1

Rinse the sticky rice in water 3 times until the water is clear. Then soak it for 3 hours (or overnight).

Step 3

Pour the rice into a rice cooker. Add water just to cover it and press cook. Leave the lid close and let it simmer for another 20 minutes.

Step 5

Meanwhile, soak the dried shiitake mushrooms in warm water for 20 minutes or until they soften as the rice is cooking. Then cut the mushrooms into small dice.

Step 7

Rinse shallot and scallion, remove the stem and chop into small pieces.

Step 9

Dice the Chinese sausages and cut cured meat into small pieces. Then set aside for later.

Step 11

Rinse the peanuts a few times. Coat the pan with one teaspoon of olive oil and heat over medium-low heat.

Step 13

Add the peanuts to the pan and keep stir-frying them for 3 minutes. When they turn golden brown, transfer them to a plate to cool down.

Step 15

On a pan or a wok, add the diced cured meat and Chinese sausages. Turn the heat to medium-high and stir-fry the ingredients.

Step 17

When the meat started to turn slightly brown, add shallot and mushroom. Keep stirring for 2 to 3 minutes.

Step 19

Add the sticky rice to the pan. Use chopsticks or a spatular to mix the ingredients with rice. Stir and let the rice absorb the oil and flavors. It will take about 5 minutes.

Step 21

Add the sauce to the pan and keep tossing the rice till the rice is evenly brown. Then add peanuts and scallions.

Step 23

Stir-fry for another 2 minutes and transfer to a plate. Serve with a side dish or a soup, and enjoy!