Sticky Rice with Preserved Meat

To stir-fry glutinous rice, you need to steam a bowl of rice in advance. Wash the glutinous rice and soak it for about ten minutes. Put the glutinous rice in a large bowl and steam it, just enough water to cover the rice. The steamed glutinous rice should be relatively firm; it should not be steamed until soft and mushy, otherwise it cannot be fried into rice.

Prepare the ingredients: the Chinese sausage is raw, dried shiitake mushrooms need to be soaked in advance, and steamed glutinous rice should be cooled. If you have dried scallops, you can add a little; I didn't have any, so I omitted them.

After steaming the Chinese sausage, cut it into small pieces. Soak the shiitake mushrooms, remove the stems, and cut them into small dice. Soak the dried shrimp in warm water for ten minutes, then drain. Let the water used to soak the shrimp settle and set it aside for later use.

Heat the pan and add oil, stir-fry the eggs until cooked, then remove and set aside.

Add a little more oil to the pan, then add the diced Chinese sausage and fry out the fat.

Add the diced shiitake mushrooms, dried shrimp, and half of the chopped green onions, and stir-fry until fragrant.

Add the glutinous rice and stir-fry; the clumped glutinous rice will break apart after a while.

Glutinous rice is in separate pieces. Stir-fry the rice over low heat, and frequently add a little water while frying—just the water used to soak the dried shrimp. The glutinous rice will absorb the water and separate.

After the glutinous rice is completely separated, add a spoonful of Wei Ji Xian seasoning and a spoonful of oyster sauce, and continue to stir-fry for 1 minute.

Add the chopped green onions and the cooked eggs, stir-fry evenly, and then it can be served.

The fragrant waxed meat glutinous rice is ready. It's recommended not to make it often, because you really can't control yourself when eating it—you end up eating two bowls.