Tuesday, February 19, 2013

Stir-Fried Sweet Rice with Chinese Sausages 生炒糯米飯

Hot pot (shabu shabu) and clay pot rice are very popular during the winter. They can really warm you up on cold winter days. Besides these two common winter foods, sweet rice (also called sticky rice or glutinous rice) is also a common dish. Instead of using the normal method of cooking the sweet rice in a rice cooker, I steam it and rinse it under water so it is not too sticky. It is then stir-fried with Chinese sausage. These extra steps prove to be worthwhile and make this dish extraordinary! (some other recipes call for stir frying the rice right after soaking, but it takes forever for it to cook through this way and you will not able to lift your arm afterward !)

The amount of ingredients below is for your reference only. What is really important is how you prepare the rice.

3 cups sweet rice, either round or long grain
1 cup regular rice, such as jasmine rice
black mushroom, soaked, drained and diced
small dried shrimp, soaked, drained
Chinese sausage, diced
green onions and cilantro for garnish, optional
soy sauce

1)  Use a bowl large enough to hold the rice. Cover the rice with water and let it soak overnight, or at least for 6 hours. Add more water if it has been absorbed by the rice.
2)  Drain the rice using a colander. Steam the rice using high heat for 30-40 minutes.
3)  Steam the diced mushroom, shrimp and sausage for 10 minutes.
4)  Let the rice cool down for about 5 minutes. Put the rice in a colander and run it under tap water for a minute. Drain well.
5)  Heat up a wok and put one to two tablespoons of oil. Stir fry the sausage, mushroom and shrimp for a minute.
6)  Add the cooked rice and stir to mix well for a few minutes to heat the rice. Add salt and soy sauce to taste. Serve warm and garnish with green onion and cilantro.






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