Stir-Fried Glutinous Rice : Cookbook Countdown #8

Cookbook Countdown is a monthly cooking/baking event, which I'm co-hosting with Emily's Cooking (Makan2) Foray.  Everyone is welcome to join us. How does it work? To summarize, you may select a cookbook from your own cookbook collection, to cook or bake from each month. That selected book shall be your cookbook of the month. You may cook any recipes and as many recipes as you want from your selected book of the month. This is a fabulous way of using your cookbooks at least once! For more information on how to join Cookbook Countdown, please click here. 

To link to Cookbook Countdown #8, click here
To link to Cookbook Countdown Specials : BAKE, click here

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My selected cookbook for this month at Cookbook Countdown #8 is My Grandmother's Chinese Kitchen by Eileen Yin Fei-Lo. 

I've made Stir-Fried Glutinous Rice, of which I've made a few times since I first tried it when I bought this book years ago. This dish is wonderful and is great for any meal of the day. Be it breakfast, lunch or even dinner.

The glutinous rice is cooked twice. It is first steamed over high heat for 30 to 35 minutes, then fried together with the rest of the ingredients. I have omitted the Chinese bacon, and use only the Chinese sausage (lap cheung). There's dried shrimps which adds a wonderful flavour to the rice, and seasoned with salt, light soy sauce, oyster sauce and dark soy sauce for colour. I've added some dried shiitake mushrooms which are soaked in warm water for several hours until soften, drain, squeezed out excess water, then sliced thinly. 

When the rice is done cooking, packed some cooked rice in small bowls, then turn the bowl over on a plate, so that the rice is served in little mounds. Scatter some crispy fried shallots and more spring onions over the top before serving.

This is delicious! Yum!

Stir-Fried Glutinous Rice
(adapted from "My Grandmother's Chinese Kitchen", By Eileen Yin-Fei Lo)
2 cups glutinous rice
2 cups cold water
8 cups boiling water
1/2 cup cured Chinese bacon, cut into 1/4-inch dice (omitted)
1/2 cup Chinese sausage (lop cheung), cut into 1/4-inch dice
2 tablespoons dried shrimp, soaked in hot water 30 minutes to soften
3/4 teaspoon salt
1 teaspoon light soy sauce
1 teaspoon dark soy sauce
2 tablespoons oyster sauce
3 scallions, finely sliced
2 teaspoons sesame oil
6 dried shiitake mushrooms (my addition)
fried crisply shallots, for serving (my addition)

In a pot, wash, rinse the glutinous rice three times by rubbing between the palms, drain well. Place rice in a 9-inch cake pan and add 2 cups cold water. Place pan in a steamer, on a rack. Place rack in wok, turn heat to high, pour in 8 cups boiling water, cover and steam rice, 30 to 35 minutes, or until rice becomes translucent. Remove steamer from wok, set aside, drain wok and wash and dry.

Heat wok over high heat for 45 seconds. Put in bacon, stir-fry 30 seconds, push to one side. Add sausage (and shiitake mushroom), stir-fry 1 minute, then combine sausage and bacon. Add shrimp, stir-fry 15 seconds, add salt and stir another 15 seconds. Add steamed rice to wok and lower heat, mixing continually for 1 more minute. If rice sticks, add 1-1/2 tablespoons peanut oil. Add two soy sauces, mix thoroughly. Add oyster sauce, stir until rice acquires an even, pale brown colour and is thoroughly mixed. Add scallions, mix well. Turn off heat, add sesame oil and mix to combine well.

Pack the cooked rice into small bowls, then up-end them onto plates to create curved mounds of rice. Serve immediately.

I'm linking this post with Cookbook Countdown #8 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray