Recipe courtesy of Sue Lee.
ingredients
directions
Heat vegetable oil in a wok. Sauté pork, mushrooms, water chestnuts and scallions for about 3 minutes or until scallions start to soften.
Stir in soy sauce, oyster sauce, salt, sugar and sesame oil. Cook about 2 to 3 minutes longer or until pork is completely cooked.
Set aside the pork mixture while rice is cooking.
Rinse short grain and long grain rice together until water runs clear. Soak rice for 10 minutes in lots of water. Drain rice.
Put 2½ cups of fresh water and the rinsed rice in a saucepan. Cover and bring to a boil, then immediately reduce heat to low. Cook for 5 minutes.
Place the steamed sausage on the top of the rice to steam for another 20 minutes.
Remove sausages and cut into a medium dice. Combine sausage with the pork mixture.
Mix together with the rice. Garnish with the greens of the scallions. Serve.