Savory Sticky Rice Bowls Or Stir Fried Sticky Rice Recipes

SAVORY STICKY RICE BOWLS (OR STIR-FRIED STICKY RICE)

Steps:

• Rinse, soak and steam rice according to directions in the recipe for Basic Sticky Rice. While rice steams, cook bacon and sausage in a wok or skillet over medium heat, to render a little fat. Add diced onion and stir-fry until onion is soft and lightly browned, about 5 minutes.
• Add red chiles and dried shrimp and cook for 1 minute. Add mushrooms, season well with salt and pepper, and cook until softened, about 5 minutes. Add ginger, soy sauce, sesame oil and sweet wine. Stir and scrape bottom of pan with a wooden spoon to deglaze. Add 1/2 cup water and simmer 1 minute.
• Turn off heat and add cooked sticky rice. Sprinkle lightly with salt and mix well with 2 spoons to incorporate. Serve immediately or transfer to several individual heatproof bowls. (Rice may be reheated later in a water bath.) If desired, invert bowls onto plates. Garnish with scallions and cilantro.

CHINESE STIR-FRIED STICKY RICE WITH CHINESE SAUSAGE

Steps:

• Soak rice in a large bowl of water until mostly translucent, about 4 hours. Rinse and drain thoroughly.
• Soak mushrooms, shrimp, and scallops in 3 separate bowls of water until softened, about 15 minutes. Drain, reserving mushroom water and discarding other water. Chop mushrooms, shrimp, and scallops into small pieces.
• Heat olive oil in a large skillet over medium heat. Pour eggs into skillet, swirling to spread out into a thin layer. Cook until mostly firm, about 1 minute. Flip and cook until no longer runny, 3 to 5 minutes.
• Transfer egg to a cutting board and allow to cool slightly. Roll into a long tube and slice into thin ribbons.
• Stir Chinese sausage into the same skillet over medium heat. Cook and stir until fragrant and some of the oil is released, about 3 minutes. Add mushrooms, shrimp, and scallops; cook for 3 to 5 minutes. Transfer sausage mixture to a bowl.
• Stir drained rice into the skillet. Cook and stir until lightly toasted, 1 to 2 minutes. Pour in reserved mushroom water, stirring constantly until water is absorbed. Add hot water, 1/2 cup at a time, stirring until water is absorbed between each addition. Cook until rice is softened, about 25 minutes.
• Season rice with light soy sauce, dark soy sauce, and sugar. Stir in egg ribbons and sausage mixture. Top with cilantro before serving.