Fried Glutinous Rice (生炒糯米饭)
Glutinous rice may be stir-fried after or before it's cooked. This recipe is for the latter. Water must be added to raw glutinous rice a little at a time whilst stir-frying continuously. If you add too much water in one go, or if your stir-frying slacks off, the rice would clump together. The list of ingredients looks long. That's because some seasonings are used twice and therefore listed twice.
Ingredients
- 320 g glutinous rice
- 8 medium-size Chinese dried mushrooms (35 g)
- 20 g dried prawns
- 100 g pork shoulder butt
- 1 tsp light soya sauce
- 1 tsp Shaoxing wine
- 1 tsp egg (from 2 eggs used to make omelette)
- 2 eggs (use 1 tsp for marinating pork)
- 1 dash ground white pepper
- 1 pinch sugar
- 1 tsp Shaoxing wine
- 1 tsp light soya sauce
- ½ tbsp white sesame oil
- 1 tbsp white sesame oil
- 2 tbsp Shaoxing wine
- ¼ tsp salt
- ½ cup water
- 1½ tbsp oyster sauce
- 3 tbsp deep-fried shallots
- 3 tbsp roughly chopped spring onions
- ground white pepper to taste
- ½ tsp toasted white sesame seeds
Instructions
- Rinse glutinous rice thoroughly. Add enough water to cover by 1 cm. Wait 3 hours. Drain thoroughly.320 g glutinous rice
- Wash dried mushrooms. Soak in 120 ml water till soft, about 30 minutes. Squeeze dry, reserving soaking liquid. Remove stalks (discard or make stock). Dice mushroom caps 1 cm.8 medium-size Chinese dried mushrooms (35 g)
- Wash dried prawns. Soak in 2 tbsp water till soft, around 30 minutes. Squeeze dry, reserving soaking liquid.20 g dried prawns
- Wash pork butt. Dice 1 cm. Marinate 15 minutes with light soya sauce, Shaoxing wine and egg.100 g pork shoulder butt, 1 tsp light soya sauce, 1 tsp Shaoxing wine, 1 tsp egg (from 2 eggs used to make omelette)
- Beat eggs with dash of ground white pepper, sugar, Shaoxing wine and light soya sauce.2 eggs (use 1 tsp for marinating pork), 1 dash ground white pepper, 1 pinch sugar, 1 tsp Shaoxing wine, 1 tsp light soya sauce
- Heat well-seasoned or non-stick wok. Add sesame oil. When oil is hot, over high heat, add beaten eggs. Swirl wok so that eggs form thin layer. Flip eggs when underside is lightly brown. Chop roughly with spatula. Transfer to plate. Set aside.½ tbsp white sesame oil
- Add oil to the wok. Stir-fry dried prawns over high heat till lightly golden. Add mushrooms and stir-fry till fragrant. Add pork. Stir-fry till wok is very hot. Drizzle with Shaoxing wine. Stir till absorbed. Sprinkle with salt and stir through.1 tbsp white sesame oil, 2 tbsp Shaoxing wine, ¼ tsp salt
- Add rice and stir through again. Drizzle with mushrooms soaking liquid. Stir till absorbed. Drizzle with dried prawns soaking liquid. Repeat stirring as before. Add water 2 tbsp at a time, stir-frying till absorbed after each addition. Rice should be cooked after adding ½ cup water, which should take about 10 minutes.½ cup water
- Taste to check if rice is cooked. If it isn't or if it's too hard, add more water and stir-fry a few more minutes. Add oyster sauce and mix thoroughly. Taste and adjust seasoning if necessary. Turn off heat. Sprinkle with half of omelette, deep-fried shallots, and spring onions. Add ground white pepper to taste. Mix through.1½ tbsp oyster sauce, 3 tbsp deep-fried shallots, 3 tbsp roughly chopped spring onions, ground white pepper to taste
- Plate and sprinkle with sesame seeds, remaining omelette, shallots and spring onions. Serve immediately.½ tsp toasted white sesame seeds