𝐂𝐡𝐢𝐧𝐞𝐬𝐞 𝐒𝐚𝐯𝐨𝐮𝐫𝐲 𝐒𝐭𝐢𝐜𝐤𝐲 𝐑𝐢𝐜𝐞

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𝐂𝐡𝐢𝐧𝐞𝐬𝐞 𝐒𝐚𝐯𝐨𝐮𝐫𝐲 𝐒𝐭𝐢𝐜𝐤𝐲 𝐑𝐢𝐜𝐞

by @Alittlepositivityeveryday

𝐓𝐡𝐞 𝐑𝐢𝐜𝐞:
~ 500g glutinous rice/sticky rice, washed and soaked overnight
~ 100g dried shiitake mushrooms, hydrated and diced
~ 2 medium-sized king oyster mushroom, diced
~ 1 carrot, diced
~ 1 cup frozen peas, defrosted
~ 1 cup frozen sweet corn, defrosted
~ 1 spring onion, finely sliced
~ 1 tbsp sesame oil for cooking

𝐓𝐡𝐞 𝐒𝐚𝐮𝐜𝐞:
~ 2 tbsp light soy sauce
~ 2 tbsp vegan oyster sauce
~ 1 tbsp Shaoxing wine
~ 1 tbsp sesame oil

𝐓𝐡𝐞 𝐌𝐞𝐭𝐡𝐨𝐝:
~ Drain soaked rice for excessive water and prepare two medium-sized steamers with cheesecloth layered to prevent sticking
~ Divide rice and layer evenly in steamers and steam over boiling water (I use my wok) for 35-40 mins over medium-high heat (check pan in case running out water)
~ Remove from heat and set aside, allow cool down slightly before handling
~ In a large non-stick frying pan/wok, saute spring onion until fragrant
~ Add in carrots and mushrooms, season with pinch salt and continue to saute until mushrooms turn lightly brown
~ Add in peas, sweet corn and steamed sticky rice along with all the sauce
~ Use a wooden spoon, lightly press and break the rice and toss until everything well combined
~ Serve warm and garnish with spring onion and chili oil
~ Serve 4

𝐄𝐧𝐣𝐨𝐲 𝐱𝐱