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

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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    576 calories; 18 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 4 grams polyunsaturated fat; 84 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 13 grams protein; 28 milligrams cholesterol; 519 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. 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.
2. 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.
3. 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.