Exclusive Fried Glutinous Rice

Rinse the glutinous rice twice, then soak it for more than four hours (I soak it before going to bed, put it in the refrigerator, and steam it in the morning).

Rinse the soaked glutinous rice again, drain the water, put it in a pressure cooker to steam, steam for 15 minutes after it starts to release steam, and wait a while after releasing the steam before taking it out.

This is the steamed glutinous rice (at this step, you should use a little cool boiled water to loosen the rice, but I forgot this step, making it difficult to stir-fry the rice later, so this step is very important).

Prepared ingredients: Chinese sausage, cured pork, shiitake mushrooms, dried shrimp, all diced.

Chopped green onions, blanched peas.

Heat the pan, first put the fatty diced cured pork into the pan and sauté on low heat until fragrant and the fat is rendered.

Then add the Chinese sausages, cured meat, shiitake mushrooms, and dried shrimp, and stir-fry over medium heat.

The aromas of the ingredients are fully released, and it's ready.

Put in the glutinous rice.

Add some soy sauce.

Stir-fry evenly.

Finally, add the chopped green onions and stir-fry the peas evenly.

As shown in the picture, it was completed, but because one step was skipped, the glutinous rice was originally supposed to be fried so that each grain would be distinct. Although the taste is great, it was also careless and must be corrected.

Finished product image.

Finished product image.