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Chinese Stir-Fried Sticky Rice with Chinese Sausage

Chinese Stir-Fried Sticky Rice with Chinese Sausage

Cost $8, save $12

Source: Recommended by CookPal

  • 40 Min
  • 6 Servings
  • $8

INGREDIENTS

  • Rice & Grains

    • 2 cups glutinous rice

  • Seafood

    • ⅓ cup dried shrimp
    • 2 dried scallops

  • Vegetables

    • 8 dried shiitake mushrooms
    • ½ cup chopped cilantro

  • Condiments & Oils

    • 1 teaspoon olive oil
    • 2 tablespoons light soy sauce
    • 2 teaspoons dark soy sauce
    • 1 teaspoon white sugar

  • Protein

    • 🥚 3 eggs, beaten
    • 3 links Chinese sausage, diced

  • Liquids

    • 2 cups hot water, or more as needed

STEPS

1

Soak rice in a large bowl of water until mostly translucent, about 4 hours. Rinse and drain thoroughly.

2

Soak shrimp, scallops, and mushrooms in three separate bowls of water until softened, about 15 minutes. Drain all and chop into small pieces.

3

Heat olive oil in a skillet over medium heat. Pour in eggs, cook into thin layer until set. Flip as needed until fully firm, about 4 minutes.

4

Roll cooked eggs into a tube shape and slice into ribbons.

5

In the same skillet, add Chinese sausage and cook until fragrant, about 3 minutes. Combine shrimp, scallops, and mushrooms; stir and cook for additional 5 minutes.

6

Toast drained rice in the skillet for 2 minutes. Gradually stir in reserved mushroom water and hot water 1/2 cup at a time, letting it absorb after each addition for a total of 25 minutes.

7

Season rice with soy sauces and sugar. Add egg ribbons and sausage mixture, stir well.

8

Sprinkle chopped cilantro on top before serving.

NUTRIENTS

Per 1 serving

🔥

545

Calories

  • 22
    Protein
  • 83
    Carbs
  • 16
    Fats

💡 For added flavor, use sesame oil instead of olive oil.If dried scallops are unavailable, substitute with extra dried shrimp.Glutinous rice needs to be soaked thoroughly to ensure even cooking.Leftovers can be stored in the refrigerator for quick reheating.