Stir Fried Glutinous Rice

For the Rice:

• 2/3 cup glutinous rice
• 1 dried Chinese sausage (lap chong)
• 6 large dried shrimp
• 6 dried shiitakes
• 1 egg
• 2 tsp water
• chopped green onion
• 1 cup water

For the sauce:

• 1 tbsp light soy sauce
• 1/2 tsp dark soy sauce
• 1 tsp sugar

Directions:

1. Soak the rice and the dried shrimp for at least 3 hours.
2. Soak the mushrooms for at least 30 minutes, then squeeze out the water, chop up and set aside.
3. Remove the shrimp from the water, reserving about a cup (you can add a little water to make a cup if you need to). Cut the shrimp into a small dice and set aside.
4. Crack the egg and beat with 2 tsp of water. Add a little salt.
5. On a nonstick frying pan, heat some cooking oil and add the egg, swirling until it covers the whole bottom of the pan. Let it cook omelet-style until it is golden on one side, then flip it over.
6. Fry the egg on the other side until that side is also golden.
7. Remove from heat and let cool, then cut into long strips (tip: using a pizza cutter will prevent tearing).
8. Dice the lap chong and put it in the frying pan.
9. When the lap chong releases some of its oil, add the mushrooms and shrimp. Saute until everything is cooked through. Set aside.
10. Rinse the glutinous rice and drain. Heat one or two tbsp of oil in your frying pan, then add the rice, stirring to coat.
11. Add 2 tbsp of the shrimp water at a time to the rice, stirring until the water is absorbed. Repeat until all the water has been used up. If the rice still isn't tender, you may need to add a few more tablespoons of water. >li>When the rice is cooked, mix the sauce ingredients together and add to the pan.
12. Return the lap chong, shrimp, mushrooms and egg to the pan and stir until mixed. Garnish with green onion.