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Step 1
Wash, rinse then soak the rice in hot water for 1 hour.
Step 2
Drain the water from the rice and let it drip dry in a colander as you set up the steamer.
Step 3
Steam the rice on high heat for 1 hour. Check on it every 20 minutes and sprinkle drops of water on top if you find it gets too dry. Tip: Line the bottom of the rice with a thin cloth to stop the grains from clumping or a banana leaf for extra flavour.
Step 4
Lightly grease the pan with some oil and pour a thin layer of egg mix in to cook on a low heat. When cooked, fold each side into the centre to make three parts. This will help with slicing the omelette into thin strips.
Step 5
Boil or pan fry the chicken until cooked then drain and shred it.
Step 6
Add the oil to a pan on a medium heat and fry the red shallots, rehydrated shrimps, Chinese sausages, shredded chicken and Vietnamese ham for 1 minute.
Step 7
Pour in the sugar, chicken bouillon powder and soy sauce to season the toppings then stir for 2 minutes.
Step 8
Put the spring onion and salt in a heat-proof dish then heat up the cooking oil to smoking point.
Step 9
Pour the hot oil over the spring onion and mix well.
Step 10
Lay a rice bed underneath the assorted toppings OR mix all the toppings together with the sticky rice.
Step 11
Serve immediately with a dash of pepper!