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Stucky Fan Fan

Would you believe there are T-shirts that read "Got Rice?" That was never a question we had to ask in my house. We always had rice, and plenty of it. For years, rice was my culinary albatross. It was a ... Read more

Total time: 1 hour | Serves 8
  • 1/2 ounce dried shiitake mushrooms
  • 1 1/2 ounces dried Asian shrimp
  • 1 1/2 to 1 2/3 cups long-grain white rice
  • 1 cup glutinous rice
  • Water
  • 3 1/2 tablespoons oil
  • 1/4 teaspoon minced ginger root
  • 1/2 pound ground pork
  • 2 links Chinese pork sausage (fung ching), chopped
  • 1 1/2 tablespoons salt
  • 1 tablespoon thin soy sauce
  • 2 green onions, chopped
  • 3 to 4 fresh water chestnuts, peeled and finely chopped

Step 1Soak the mushrooms and shrimp in hot water about 15 minutes to reconstitute. Drain, chop and set aside.

Step 2Rinse the long-grain rice and soak for 30 minutes. Rinse the glutinous rice, then combine it with the long-grain rice. Bring the rice and 5 cups of water to boil in a saucepan over medium-high heat. Reduce the heat, cover and simmer until tender, about 20 minutes. Alternatively, prepare the rice in a rice cooker.

Step 3Heat the oil over high heat in a large pot. Add the ginger and cook until soft, 2 minutes. Add the chopped shrimp and ground pork and cook until the pork is no longer pink, stirring occasionally, 5 minutes. Add the mushrooms, pork sausage, salt and soy sauce, stirring constantly, 2 to 3 minutes. Add the water chestnuts and 1/2 cup of water. Cover the pot and bring to a boil. Remove the pot from the heat. Immediately stir in the chopped green onions.

Step 4Add the rice mixture, stirring thoroughly, making sure that rice is combined evenly with the other ingredients. Serve warm.

Note: Glutinous rice, also called sweet rice, and dried shrimp are available at Asian markets.
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