Ingredients
12 Chinese dried mushrooms
2½ cups sweet rice
1 cup long-grain rice
2 tablespoons vegetable oil (or canola)
2 cloves garlic (minced)
1 teaspoon ginger root (grated)
6 lop cheong (Chinese pork sausages) diced
½ cup celery (diced)
½ cup water chestnuts (diced)
½ pound char siu (barbecue pork) diced
½ cup green onions (chopped)
3-4 tablespoons soy sauce
3-4 tablespoons oyster sauce
1 tablespoons sesame oil
½ cup fresh cilantro (coarsely chopped)
optional: 3-4 tablespoons ha mai (dried shrimp) soaked, drained, chopped
1 large egg, beaten and fried into a crêpe, thinly sliced for garnish
Preparation
Soak and wash dried mushrooms. Combine and wash rice until water is clear. Place rice in a 4-quart pot or rice cooker and add enough water to cover approximately 1 inch above surface of rice. Cover and cook over medium-high heat until most of the water is absorbed. Keep covered and turn heat to low to continue cooking for 15 to 20 minutes. Drain mushrooms and squeeze out water. Cut off and discard stems. Slice thinly into ¼-inch strips. Heat a large frying pan or wok. Add oil, then garlic and ginger; add sausages and stir-fry for a minute. Add dried shrimp (optional). Add mushrooms, celery, water chestnuts and barbecued pork. Stir-fry until heated through. Add green onions and mix lightly. Set aside. Place cooked rice in a large pan or mixing bowl. Season with soy sauce, oyster sauce and sesame sauce. Gently fold stir-fried ingredients along with accumulated pan juices and cilantro into rice. Keep warm until ready to serve. Garnish with sliced egg strips. Makes 12 cups.
