RCI-RC.004.0077.001
Chinese New Year Sweet Rice
This is a traditional Chinese sweet rice recipe that is usually served for the Chinese New Year. This recipe was handed down to me from my dad who liked to eat this alone as a main dish, so it's a little heartier than most other sweet rice recipes.
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyadvanced
Ingredients
- uncooked jasmine rice3 cups
- 1½ cups
- 2 cups
- oyster sauce3 tablespoonsdivided
- 2 tablespoons
- 2 tablespoons
- 1 teaspoon
- 1 tablespoon
- 1 tablespoon
- links lop chong (Chinese-style sausage)3 unit
- 1 tablespoon
- fresh shrimp - peeled1 pounddeveined, and diced
- cooked pork link sausage¼ pounddiced
- bunch green onions1 unitdiced
- water chestnuts diced1 cup
- 1½ cups
Method
1
Rehydrate dried shiitake mushrooms by soaking in warm water for 15-20 minutes until soft, then squeeze out excess water, remove stems, and dice the caps into ¼-inch pieces.
2
Rinse jasmine rice under cold water until the water runs clear, then drain thoroughly.
3
Dice the lop chong sausages into thin rounds (approximately ⅛-inch thick) to allow them to release their flavors evenly throughout the rice.
5 minutes
4
In a small bowl, mix together 2 tablespoons oyster sauce, soy sauce, 1 tablespoon red wine, white sugar, and sesame oil; set the sauce mixture aside.
2 minutes
5
Heat a wok or large heavy-bottomed pot over high heat, add a thin layer of oil, then stir-fry the diced shrimp over high heat for 2-3 minutes until just cooked through and set aside.
6
In the same wok, add the diced lop chong and cooked pork sausage, stirring frequently for 2 minutes until the sausages render their fat and begin to brown lightly.
7
Add the diced shiitake mushrooms and water chestnuts to the wok, stir-frying for 2 minutes to combine flavors, then add the rinsed jasmine rice and stir-fry for 3 minutes to toast the grains lightly.
8
Pour in 1½ cups water and the reserved sauce mixture, then bring to a boil over high heat while stirring occasionally.
3 minutes
9
Once boiling, reduce heat to low, cover tightly with a lid, and simmer for 15-18 minutes until the rice is tender and all liquid is absorbed.
10
Add the cooked shrimp, frozen green peas, and green onions to the rice, then stir gently to combine and warm the peas through.
11
Drizzle the remaining 1 tablespoon oyster sauce over the top and mix lightly with a fork, then transfer to a serving dish and serve immediately while hot.