I had never had fried rice made with sweet rice until I tasted it in Guangzhou, China. The sweet rice gives an extra richness and bite that is addictively delicious. I cook the rice the day before I want to serve this. The dish must be made with cold cooked rice; otherwise the grains will stick together. If you cook the rice with a homemade chicken broth instead of canned broth, the dish is even more decadent. The Chinese sausage called lop chong in Cantonese looks like skinny salami and is sold in Chinese butcher shops and some Asian markets.
Serves 2 to 3 as a main dish or 4 as part of a multicourse meal.
2 cups sweet or sushi rice
2 cups chicken broth
8 medium dried shiitake mushrooms
2 tablespoons peanut or vegetable oil
1 tablespoon minced ginger
1 Chinese sausage, cut into 1/4-inch dice
1/2 cup chopped scallions
1 tablespoon soy sauce
1/2 teaspoon salt
1/8 teaspoon ground white pepper
1. Put the rice in a 11/2 quart saucepan and wash in several changes of cold water until the water runs clear. Drain and level the rice. Add the broth and set aside to soak 30 minutes. Bring the broth to a boil uncovered over high heat. Reduce the heat to low, cover, and simmer until the liquid is absorbed, about 10 to 15 minutes. Remove from the heat and let stand 10 minutes. Fluff the rice, cover, and allow to cool completely before refrigerating.
2. When ready to stir-fry the rice, in a small bowl soak the mushrooms in 1 cup cold water 30 minutes or until softened. Drain and squeeze dry. (The soaking liquid can be reserved for stocks.) Cut off and discard the stems and roughly chop the caps.
3. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, add the ginger, sausage, and mushrooms, then, using a metal spatula, stir-fry 1 to 2 minutes or until the mixture is lightly coated in oil and the sausage begins to brown. Add the rice and stir-fry, breaking up the rice with the spatula, 1 to 2 minutes or until the rice is heated through. Add the scallions and soy sauce, sprinkle on the salt and pepper, and stir-fry about 1 minute or until well combined and the sausage is cooked through.
Excerpted from Stir-Frying To The Sky's Edge: The Ultimate Guide To Mastery, With Authentic Recipes And Stories by Grace Young. Copyright 2010 by Grace Young. Excerpted by permission of Simon & Schuster.