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Export 12 ingredients for grocery delivery
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!
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