Try the following recipe but be careful to taste and check the seasonings (salt, soy, pepper, MSG). I'm writing this recipe out from memory and haven't had a chance to measure the exact proportions. I'd bet that it's on the money or pretty close. By the way, this is exactly the same techingque you would use for making regular fried rice. eatingwitheddie
- 3 c cooked sticky rice, chilled or room temperature
- 3 T vegetable oil
- 2 eggs, lightly beaten
- 1/2 c finely minced onion
- 4 dried black mushrooms, soaked and cut into 1/3” dice
- 4 oz cooked meat: you may use one or a combination of meats such as roast pork, cooked Chinese sausage, ham and /or chicken, cut into 1/3” dice
- 4 waterchestnuts peeled, rinsed and cut into 1/3” dice (opt)
- 2 tsp salt
- 1/4 tsp ground white pepper
- 1/2 tsp MSG (opt)
- 1 T Kikkoman soy
- 1-1/2 T dark soy
- 1/2 c finely chopped scallions
2) Working quickly add the minced onions and mushrooms to the wok, and cook stirring constantly until the onions start to become translucent, about 30 seconds.
3) Next add the rice, meat and waterchestnuts and continue stir-frying for an additional 3-4 minutes: so that the rice grains separate from one another and the food starts to get hot.
4) Flavor the rice: When the rice in the wok is steaming hot, mix in the salt, pepper and optional MSG. Next add the two soys, and continue stirring so that everything is evenly colored and piping hot. Taste the rice for seasoning, it may need a little more salt or soy. Make sure to use enough dark soy so that the rice has a fairly deep brown color – a characteristic look for sticky rice.
5) At the last moment toss in the minced scallions, stir a few more times to distribute them evenly and serve.
Keywords: Chinese, Main Dish, Intermediate, Rice
( RG146 )