Yields 6 servings
32 ounce bag sweet rice
4 pieces lup chong Chinese sausage (diced)
3/4 cup char siu (diced)
1 ounce dried scallops (soaked in warm water for 2 hours and shredded) – optional
7 shitake mushrooms (soaked in warm water for 2 hours and diced)
3/4 cup good soy sauce
3/4 cup water
2 teaspoons sesame oil
1/2 teaspoon white pepper
1/2 teaspoon mushroom seasoning, msg or salt
1/2 cup chopped green onions
1/2 cup chopped cilantro
Vegetable oil for frying.
Wash and drain the rice with cold water several times until the water is no longer cloudy (3-4 times). Cover the rice with water and soak for 3-4 hours or overnight if possible.
Fill a steamer with 1 to 2 inches of water and bring to a rapid boil. Line the steamer with a damp cheesecloth to keep the grains from falling through the holes. In a separate pot, bring about 4 cups of water to a boil.
Drain the rice in a colander and pour the boiling water evenly around the rice. Immediately transfer the rice to the steamer (on top of the cheese cloth). The purpose of doing this is to bring all the rice to the same temperature before putting it in the steamer so that it steams evenly from top to bottom.
Steam on high for 20 minutes. Remove from the steamer and set aside. Keep the rice covered with a kitchen towel so it doesn’t dry out.
Combine the soy sauce, water, sesame oil and white pepper in a bowl. Heat about 2 tablespoons of vegetable oil in a wok or pan on medium high heat. Stir fry the lup chong and char siu until they are heated through. Add the rice and fry for 2-3 minutes while trying to break up the clusters of rice with a spatula.
Next add the scallops and shitake mushrooms and mix. Add the soy sauce mixture and continue to mix and break up the rice until the rice is evenly coated with the soy sauce. Add the mushroom seasoning (or msg or salt) and mix. Keep scraping the bottom so the rice doesn’t burn.
If the rice appears to be dry or hard, move all the rice to the center of the wok and lower the heat. Pour 1/4 cup of water over the rice, quickly cover the wok, and allow it to steam until the water evaporates.
Remove from the heat and mix in the green onions and cilantro. Serve immediately.
For best results, use a steamer instead of a microwave to reheat the rice. If you want to reheat it in the microwave, sprinkle the rice with water and cover it with a wet paper towel before microwaving.