COOK - 生炒糯米飯

天氣凍凍，就自然地想食碗熱辣辣嘅生炒糯米飯。我本來就好鍾意食d もちもち (mochi-mochi) 嘅嘢，喺外面食飯都會想叫，但因為家中有人唔太食得糯米，會滯住，一個人又食唔到一碟，唯有自己整個改良版就無咁heavy。

我用了2/3 糯米 + 1/3 珍珠米混合來做，可以保留煙煙韌韌的口感，但又不會太滯。

RECIPE

生炒糯米飯

150g  糯米

80g   珍珠米

½  臘腸 (切粒)

½  潤腸 (切粒)

櫻花蝦  少許

1 冬菇 (浸軟切粒)

1 湯匙豉油

2 茶匙糖

1 蔥花

1 湯匙麻油

1. 糯米浸水2小時，加入珍珠米多浸1/2小時，隔水備用

2. 將米隔水蒸1/2小時 

3. 在鑊中加入2湯匙油炒香臘腸，潤腸，櫻花蝦和冬菇。加入蒸好的飯然後不斷炒。當飯粒變乾時，逐次加入少量水份，炒至飯粒分散及變軟

4. 將豉油和糖混合好，倒入飯中，繼續炒至完全混合並飯粒變乾身

5. 加入蔥花及麻油，混合好上碟

150g glutinous rice 

80g white rice  

½ Chinese sausage 臘腸 (diced)

½ Chinese sausage 潤腸 (diced)

handful sakura dried shrimp (soaked) 

1 dried black mushroom (soaked and softened, diced) 

2 tbsp vegetable oil 

1 tbsp soy sauce

2 tsp sugar

1 green onion (chopped)

1 tbsp sesame oil

1. Soak the glutinous rice for 2 hours. Add white rice and soak for another ½ hour. Then drain

2. Steam the rice for 30 minutes.

3. In a wok, use 2 tbsp of oil to fry the diced sausages, dried shrimp and mushroom. Add steamed rice and keep stirring, once the rice gets dry, add a small amount  of water at a time, fry until the rice is soft and separated.

4. Mix soy sauce with sugar and add to the rice. Keep frying.

5. Add green onion and sesame oil.  Serve on a plate.