When I was a little girl, sticky rice was such a treat – we would only enjoy it on special occasions such as weddings or festival seasons.

Ingredients

• 2 cups of glutenous rice, cooked per instruction
• 2 Chinese sausages,  steamed for 20 minutes, thinly sliced
• 10 small Chinese mushrooms, soaked in hot water for 20-30 minutes, remove stems, thinly sliced
• 3 rashes of bacon, remove fat, diced
• 1/2 cup of shallot, white part only, diced
• 1/2 cup of peas and corns (frozen)
• 1 egg, scrambled
• 2 tsp dark soy sauce
• 2 tsp sesame oil
• cooking oil
• coriander, sliced, to garnish
• shallot, green part, sliced, to garnish
• toasted sesame seeds, to garnish

Method

Heat up a little cooking oil (medium heat) in a frying pan, add bacon, Chinese sausages, Chinese mushrooms and white part of the shallot, cook for 5 minutes or until the bacon is cooked; add peas and corns, stir fry for 1-2 minutes; add rice, dark soy sauce and sesame oil, break up the rice as much as you can (it is quite sticky); add egg, mix well; ready to serve

Garnish with coriander, green shallot and toasted sesame seeds.