SAVORY STICKY RICE BOWLS (OR STIR-FRIED STICKY RICE)

Savory Sticky Rice Bowls (or Stir-Fried Sticky Rice) image

Provided by David Tanis

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 14

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Ingredients

2 cups glutinous (sweet) rice, preferably long-grain
4 ounces thick-sliced smoked bacon, cut in 1/2-inch pieces
2 ounces Chinese sausage, chopped
1 cup diced onion
6 small dried red chiles or 1/2 teaspoon red pepper flakes
1 tablespoon chopped dried shrimp
4 ounces shiitake mushrooms, chopped
Salt and pepper
2 teaspoons grated ginger
1 tablespoon soy sauce
1 tablespoon sesame oil
2 tablespoons Chinese sweet wine or sherry
3 or 4 scallions, slivered
Cilantro sprig

Steps:

Rinse, soak and steam rice according to directions in the recipe for Basic Sticky Rice. While rice steams, cook bacon and sausage in a wok or skillet over medium heat, to render a little fat. Add diced onion and stir-fry until onion is soft and lightly browned, about 5 minutes.
Add red chiles and dried shrimp and cook for 1 minute. Add mushrooms, season well with salt and pepper, and cook until softened, about 5 minutes. Add ginger, soy sauce, sesame oil and sweet wine. Stir and scrape bottom of pan with a wooden spoon to deglaze. Add 1/2 cup water and simmer 1 minute.
Turn off heat and add cooked sticky rice. Sprinkle lightly with salt and mix well with 2 spoons to incorporate. Serve immediately or transfer to several individual heatproof bowls. (Rice may be reheated later in a water bath.) If desired, invert bowls onto plates. Garnish with scallions and cilantro.

Nutrition Facts : @context http, Calories 394, UnsaturatedFat 8 grams, Carbohydrate 58 grams, Fat 13 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 4 grams, Sodium 374 milligrams, Sugar 3 grams, TransFat 0 grams