Stir-Fried Sweet Rice with Chinese Sausages 生炒糯米飯

Hot pot (shabu shabu) and clay pot rice are very popular during the winter. They can really warm you up on cold winter days. Besides these two common winter foods, sweet rice (also called sticky rice or glutinous rice) is also a common dish. Instead of using the normal method of cooking the sweet rice in a rice cooker, I steam it and rinse it under water so it is not too sticky. It is then stir-fried with Chinese sausage. These extra steps prove to be worthwhile and make this dish extraordinary! (some other recipes call for stir frying the rice right after soaking, but it takes forever for it to cook through this way and you will not able to lift your arm afterward !)

The amount of ingredients below is for your reference only. What is really important is how you prepare the rice.

Ingredients:
3 cups sweet rice, either round or long grain
1 cup regular rice, such as jasmine rice
black mushroom, soaked, drained and diced
small dried shrimp, soaked, drained
Chinese sausage, diced
green onions and cilantro for garnish, optional
salt
soy sauce
oil

1)  Use a bowl large enough to hold the rice. Cover the rice with water and let it soak overnight, or at least for 6 hours. Add more water if it has been absorbed by the rice.
2)  Drain the rice using a colander. Steam the rice using high heat for 30-40 minutes.
3)  Steam the diced mushroom, shrimp and sausage for 10 minutes.
4)  Let the rice cool down for about 5 minutes. Put the rice in a colander and run it under tap water for a minute. Drain well.
5)  Heat up a wok and put one to two tablespoons of oil. Stir fry the sausage, mushroom and shrimp for a minute.
6)  Add the cooked rice and stir to mix well for a few minutes to heat the rice. Add salt and soy sauce to taste. Serve warm and garnish with green onion and cilantro.

天氣一轉凉,一家人及朋友圍起來打邊爐,或來一鍋熱騰騰的煲仔飯,真是賞心樂事。除了這兩種冬天的指定食物,糯米飯也是很受歡迎的暖胃食品。這款糯米飯雖然叫做生炒,但實際上不是由生炒至熟(要由生炒至熟須很長時間,及會炒至手軟!),而是將糯米先蒸熟,用水冲洗,使黏性減少,然後加入臘味再炒香,這做法使糯米更容易入口好食,功夫雖然多了點,但很值得呢!

以下食譜材料的份量只供參考用,怎樣處理糯米才是竅門所在。

材料:
三杯糯米,圓或長糯米都可
一杯粘米
適量東菇、蝦米、臘腸適量,切粒
蔥粒、芫茜
鹽、豉油適量

將糯米及粘米放大碗內加水蓋過面,浸過夜或至少六小時,如水份被吸收,要再加。用笊籬盛米,放大碟內,用大火蒸約三十至四十分鐘至熟,待稍冷後放回笊籬,在水喉下冲洗片刻。配料蒸約十分鐘。燒熱鍋下約兩湯匙油,炒香臘腸、東菇和蝦米,再放糯米飯炒熱,加鹽及豉油調味,最後放蔥及芫茜便成。