Stir- fried glutinous rice

     This is one of our favourites whenever we go to Yum Cha at Dim Sum restaurants.
     Hong Kong Cantonese style is usually very light in colour. Being homemade is great as we can
     be generous of the ingredients used. Make lots in one go, wrap them well and store in the freezer
     for emergency run out of food days.
   

    Ingredients:
    2 cups glutinous rice
    5 chinese sausages (lap cheong)-   soak, cut into very small pieces
    5 tablespoons shrimps-   soak,cut into small pieces
    7 dried scallops-  soak,shredded by hand
   10 medium large dried mushrooms-cut into very small pieces
    Spring onions (scallions),  chopped for garnish
    1 egg

    Seasoning
    2 tablespoons light soya sauce
    2 teaspoons dark soya sauce
    2 teaspoon sugar

    Inspiration from here
    Method
    1.  Glutinous rice preparation:
         Soak the glutinous rice for at least 3 hours or overnight.
         Place them on a shallow pan, spread them out thinly. Set up steamer, over high heat, steam for 20 minutes. Set aside for later use.
    2.  Dry ingredients preparation:
         Rinse and clean the ingredients, with just enough water over the surface of the ingredients, soak the shrimps, mushrooms and dry scallops till softened ( on separate bowl for each).  Reserve soaking water from the dry scallops and shrimps for when you needed it in your stirring later.

   3.  Egg preparation:
        Whisk in one tablespoon of water to one egg, season with a pinch of salt. Heat oil in a nonstick pan, spread out the beaten egg. Move around the pan, spread out the egg into a disc. Fry both side until golden. When it is cooled, cut into thin strips (mine is not good enough:))
        

   4.  Using nonstick pan, over medium heat with 2 tablespoons of oil, fry the chinese sausages till fragrant, relying on the excess oil from it continue to fry the shrimps til fragrant, mushrooms and dry scallops in the same manner.  Now, add in the rice and the seasonings.
Start with a tablespoon water ( your soaking water) to add in and soften and unclump the rice. Just make sure you go one tablespoon at a time.  Be very careful for if you pour in too much water at a time, the rice texture would turn soggy or lumpy. 
    
    4.  For my own preference, I use lots of spring onions and toss in the rice after turning off the heat.   It brings out such a wonderful aroma when you actually eat it.  Otherwise, use it to garnish just like the eggs.

TIP: Rice should be soft, not over dry, chewy texture is not right .  Each grain should be cooked through inside, grain separated individually.

the aroma is wonderful