Step 1

Mix together all the ingredients except the pork and canola oil.

Step 2

Add the pork and mix well.

Step 3

Cover and refrigerate for 6 hours or overnight.

Step 4

Heat 2 TBL canola or peanut oil in a large pan on the stove and fry the pork mixture into crumbles until no longer pink and most of the liquid has evaporated.

Step 5

Pour the cooked pork mixture into colander to drain fat, and let cool.

Step 6

Use the seasoned sausage in any dish. Keeps for a week.

Step 7

In a medium saucepan, place the adzuki beans with the chicken stock, salt, and five spice powder. Bring to a boil and simmer gently for 20 minutes.

Step 8

After 20 minutes, add the rice and continue to cook another 20 minutes until the liquid is absorbed and rice is cooked.

Step 9

Once the rice and beans are cooked, heat the oil in a large wok or skillet until shimmering hot.

Step 10

Quickly stir fry the ginger, scallions (reserve a few TBL to scatter on top later), chiles, and garlic for 2 minutes.

Step 11

Add the sesame oil, Kecap Manis, and mix well, stir fry for another minute.

Step 12

Add the Shaoxing wine and reduce for one more minute until most of the wine has evaporated.

Step 13

Reduce heat, and add the water chestnuts, cook for one minute

Step 14

Mix in the rice and beans and Chinese sausage mixture. Stir well and heat through.

Step 15

Mound the red rice and beans into a large bowl, scatter remaining scallions on top and season to taste with soy sauce and siracha sauce or sambal olek. Serve a fried egg on top if you like!