Step 1

Cook rice according to instructions on packet and set aside.

Step 2

Combine the first 5 ingredients in a small bowl and set aside.

Step 3

Heat the oil in a wok over medium-high heat. Add the shrimp and stir-fry for 30 seconds to bring out the flavour. Add the onion, mushrooms, carrot and Chinese sausage, and stir-fry for another minute, taking care not to burn the onion. Add the Shaoxing wine and stir-fry for another 2 minutes.

Step 4

Add the cooked sticky rice and break it up as much as possible with a spatula or wooden. Spoon half of the sauce mixture over the rice and mix well, ensuring the rice doesn’t stick to the bottom of the wok. Add the rest of the sauce and stir-fry until the rice is uniform in colour.

Step 5

Season with white pepper to taste and mix in the spring onions.

Step 6

To serve, press rice into a small bowl then invert onto a plate to serve.