From ATK book
Ingredients1.5 cups sweet rice
1.5 oz dried mushrooms
1 tbsp dried shrimp
1 egg
4.5 oz Chinese sausage
1 scallion, sliced, separated
1 tbsp grated ginger
Seasoning:
1/2 tbsp Shaoxing cooking wine
1/2 tbsp light soy sauce
1 tsp dark soy sauce
1/2 tsp sugar
1/4 tsp salt
1/2 tsp sesame oil
Pinch of white pepper
1. Rinse sweet rice and soak in 3 cups of warm water (110 degrees) for 45 mins. drain
2. Rehydrate mushrooms and shrimp. Can microwave 1 cup water with it and then sit. Chop mushroom.
3. Combine seasoning
4. Fry beaten egg in hot wok with 1/2 tbsp oil like an omelette then remove and slice
5. Put 1/2 tbsp oil in hot wok and fry sausage for 1 minute. Add everything and sauce (except rice, eggs, and scallion greens) and fry for 1 minute, then move to a bowl
6. Add 1 tbsp oil to hot wok and add rice. Toss to combine. Add 1/2 cup water, reduce heat to medium, then cover for 2 minutes. Add more water and repeat for 2 cups water total.
7. Add sausage and mushroom mix. Stir and mix well.
8. Add salt if needed. Dish up. Sprinkle with diced green onion and egg. Serve hot.