Stir-fried Sticky Rice
Ingredients: Sticky Rice, Jasmine Rice, Dried Mushrooms, Dried Shrimp, Dongcai · 30 min cook time · 485kcal · ~₩16,400
Ingredients
300g Sticky Rice, 100g Jasmine Rice, 30g Dried Mushrooms, 15g Dried Shrimp, 30g Dongcai, 50g Peanuts, 40g Lapcheong (Cantonese Dried Sausage), 70g Pork Loin, 0.5tsp Oil, 0.25tsp Soy Sauce, 0.25tsp Sugar, 0.5tsp Cornstarch, 0.25tsp Liaojiu or Shaoxing Wine, 1개 Egg, 0.25tsp Soy Sauce, 0.5Tbsp Liaojiu, 1tsp Sugar, 0.5Tbsp Liaojiu, 0.5tsp Sugar, 1Tbsp Soy Sauce, 1줄기 Green Onions, 1tsp Sesame Oil
Instructions
1. Measure 300g of sticky rice and 100g of jasmine rice. Rinse the rice a few times to remove excess starch.
2. Slowly add hot boiled water to the rice while stirring until the rice is covered. Let it soak for 3-4 hours.
3. Soak 30g of dried mushrooms and 15g of dried shrimp in hot boiled water for 4-5 hours.
4. Dice the soaked dried shrimp and mushrooms. Reserve the soaking water.
5. Mince 30g of Dongcai (dried fermented cabbage). If unavailable, use Tianjin preserved vegetable or Sichuanese Zha Cai.
6. Toast 50g of peanuts in a dry wok for a couple of minutes, then peel them.
7. Dice 40g of Cantonese Lapcheong (dried sausage) and 70g of pork loin.
8. Marinate the diced pork loin with 1/2 tsp oil, 1/4 tsp soy sauce, 1/4 tsp sugar, 1/2 tsp cornstarch, and 1/4 tsp Liaojiu (Shaoxing wine). Mix well and let it marinate.
9. Beat one egg.
10. Heat a wok with a little oil until piping hot, then lower the heat to low. Add the beaten egg and swirl it around to get it thin. Flip it after about 30 seconds and remove it. Fold it into an omelet shape, then cut into slivers, and then chop into nice pieces.
11. Add a small glug of oil to the wok over medium flame. Add the diced mushrooms and Dongcai. Season with 1/4 tsp soy sauce, 1/2 Tbsp Liaojiu, and 1 tsp sugar. Fry for about 2 minutes, taste, and then remove from the wok.
12. Add a bit of oil to the wok over medium flame. Toss in the marinated pork with its marinade, giving it a quick stir. Then add the Lapcheong sausage. Stir them together and season with 1/2 Tbsp Liaojiu and 1/2 tsp sugar. Fry for roughly a minute more, then remove from the wok.
13. With medium-low heat and a bit of oil, toss in the soaked rice and quick fry for about 30 seconds.
14. Add 2 tablespoons of the reserved mushroom-shrimp umami water around the sides of the wok. Stir until the liquid has evaporated or been absorbed by the rice. Repeat this process until all the umami water is used.
15. Add 1/6 cup of tap water around the sides of the wok, then cover for 30 seconds. Uncover and fry for about 30 seconds. Repeat this process a total of 7 times, adding water and covering/uncovering until the rice is a little past al dente. If the rice is undercooked, quickly open, toss in water, and immediately recover. If the rice is sticking, add a touch more oil.
16. Add the last bit of water and stir uncovered. Then add the cooked meat, vegetables, shrimp, peanuts, and egg. Season with 1 Tbsp soy sauce. Turn off the heat and mix in diced green onions and 1 tsp sesame oil.
17. Serve your stir-fried sticky rice.
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