Rice ‘salad’ with bacon, Chinese mushrooms and peas (gluten free)

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Some weeks ago I tasted ‘okowa'(Japanese glutinous rice) for the first time. There were 5 different type of okowa – red bean,  chestnut, scallop, salmon and gomoko (hijiki & chicken). They were all very tasty. The rice were served at room temperature.

Today it was scorching hot in Sydney at 43 degree celsius. Perfect day to try out a rice ‘salad’ with some glutinous rice. I used 2/3 white medium grain rice and 1/3 black glutinous rice, so it was a lot lighter for a chilled dish.  It was just the right texture, chewy, grainy and not too sticky. I added saute bacon, Chinese mushrooms and peas to the rice.

Rice 'salad' with bacon and Chinese mushroom (gluten free)

 

Recipe is as follows:

Ingredients

  • 2 cups^ of  medium grain rice
  • 1 cup^ of black glutinous rice (I used rice from Thailand)
  • 3 rashes of bacon, trim off excess fat, diced
  • 12 small Chinese mushrooms, socked in hot water for 20 minutes, remove stem, finely sliced
  • 2 handful of peas (or quantity to your liking)
  • 1 tbsp mirin
  • white pepper to taste
  • salt to taste
  • 2-3 tbsp sesame seeds
  • 2 tbsp sesame oil

^ the cup I used here is the cup that came with the rice cooker. It is approx 3/4 of a normal measure cup

Method

  • Cook rice according to instruction on the package
  • Bring a frying pan to medium-high heat; add bacon and 1 tbsp sesame oil, stir fry for 3-4 minutes; add Chinese mushrooms and mirin, stir fry for 3-4 minutes; add peas, stir fry for 3-4 minutes or until all ingredients are cooked through; add sesame seeds, salt and pepper to taste; stir well; turn off heat and add rice and remaining sesame oil, stir well.
  • Leave rice aside to cool; chill for 2-3 hours before serving.
Black glutinous rice
Black glutinous rice
Rice salad ingredients - bacon, Chinese mushrooms & peas
Rice salad ingredients – bacon, Chinese mushrooms & peas

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