Stir-Fried Glutinous Rice with Vegetables and Pork
A comforting bowl of chewy glutinous rice stir-fried with tender shiitake mushrooms, sweet carrots, and savory preserved pork. The vegetables add crunch and color while the preserved pork brings depth of flavor.
Story
This homestyle dish transforms simple ingredients into something satisfying. The key is cooking the rice until it develops a nice chewiness while keeping the vegetables crisp-tender.
Ingredients
glutinous rice (cooked and cooled)
2 cups
shiitake mushrooms
4-5 dried or 6-8 fresh
carrot
1 medium
preserved pork (lap rou)
3-4 oz
broccoli stems
2-3 pieces
garlic cloves
2-3
eggs
1-2
vegetable oil
3 tablespoons
light soy sauce
1 tablespoon
salt
to taste
green onions
for garnish
Instructions
1
Prep the ingredients
Cut the preserved pork, shiitake mushrooms, carrot, and broccoli stems into small bite-sized cubes. Mince the garlic. If using dried shiitake, soak them in warm water until soft first, then dice. Scramble the egg in a hot pan until just set, then break into pieces and set aside.
2
Cook the aromatics and mushrooms
Heat a wok or large non-stick pan over medium-high heat. Add oil, then toss in the minced garlic and stir until fragrant. Add the diced shiitake mushrooms and cook until they soften and release their earthy aroma, about 2 minutes.
3
Add vegetables and protein
Add the carrots and preserved pork to the pan. Stir-fry until the carrots are slightly softened but still retain some crunch, about 3 minutes. The preserved pork will render some of its fat and become more translucent.
4
Combine with rice
Add the cooled glutinous rice to the pan. Use a spatula to break up any clumps and toss everything together evenly. The rice will absorb the flavors and heat through. Drizzle with soy sauce and continue tossing for another 2-3 minutes.
5
Finish and serve
Add the scrambled egg pieces back to the pan and gently fold them in. Season with salt to taste. Sprinkle with chopped green onions and serve hot straight from the pan.
