Fried Glutinous Rice
The glutinous rice are often sauteed after or before cooking. This recipe is for the last. Water should be added gradually to the raw sticky rice while continuing to sauté. If you add an excessive amount of water directly , or if your fry is loose, the rice will clump into an enormous sticky ball.
INGREDIENT
320 g glutinous rice - rinse thoroughly, add enough water to hide 1 cm, wait 3 hours, drain
8 medium-sized dry Chinese mushrooms, 35 g - wash; soak in 120 ml of water until soft, half-hour or more; squeeze until dry, leaving water; dig 1 cm cubes (sticks are often frozen, then wont to make broth)
20 g dry shrimp - wash; soak in 2 tablespoons of water until soft, half-hour or longer; squeeze until dry, reserving water
100 g pork shoulder rump - wash and dig 1 cm cubes; soak quarter-hour or more in 1 tbsp. 1 teaspoon soy , Shaoxing wine and egg
2 eggs (use 1 teaspoon to marinate pork) - beat with a touch white pepper, a touch sugar, 1 teaspoon light soy and 1 teaspoon Shaoxing wine
1½ tablespoons fried shallot oil or white vegetable oil
2 tablespoons of Shaoxing wine
¼ teaspoon of salt
½ glass of water
1½ tablespoons oyster sauce
3 tablespoons fried shallots
3 tablespoons coarsely chopped chives
ground white pepper to taste
½ teaspoon toasted white sesame seeds
INSTRUCTIONS
1.Prepare the ingredients as shown above.
2.In a well seasoned or nonstick skillet, make a skinny omelette with an egg using ½ tablespoon of oil. Chop roughly (just toss it with a spatula when the omelet is nearly ready, like your boss / mother-in-law). Set aside.
3.Add 1 tablespoon of remaining oil to the pan. Saute the dried shrimp over high heat until golden brown. Add mushrooms and saute until fragrant. Add pork and marinade. Saute until the skillet is extremely hot. Sprinkle with 2 tablespoons of Shaoxing wine. Stir until absorbed. Sprinkle with salt and stir.
4.Add rice and stir again. Flush with plain water to soak the mushrooms. Stir until absorbed. Flush with the water wont to soak the dried shrimp. Repeat, stirring as before. Add 2 tablespoons of water at a time, sauteing until absorbed after each addition. The rice should be cooked after adding ½ cup of water, which can take about 10 minutes.
5.Taste to ascertain if the rice is cooked. If it isn't or too tough, add more water and saute for a couple of more minutes. Add oyster sauce and blend well. Taste and adjust the seasonings if necessary. close up the hearth . Sprinkle half the omelette, fried onions and green onions. Add powdered white pepper to taste. Mix.
6.Plate and sprinkle with sesame seeds, remaining omelet, shallots and spring onions. Serve immediately.
