Mochi Rice Stuffing

• 3 c. mochi rice (using rice measuring cup, 2 1/2 c. if using standard measuring cup)
• water (same amount as rice)
• 6 large shiitake mushrooms, soaked
• 3 strips bacon, chopped
• 1 c. round onions, chopped
• 1/2 c. green onions, chopped
• 1/2 lb. char siu, sliced
• 1 1/2 tsp. salt
• 1 c. water chestnuts, chopped
• 2 tsp. soy sauce
• 1/2 tsp. salt
• dash of pepper
• 2 Tbsp. Chinese parsley, chopped

1. Wash rice; drain.
2. Add water and soak for at least 1 hour. Cook rice in rice cooker.
3. Remove stems from mushrooms; chop caps. Fry bacon until crisp.
4. Drain excess oil.
5. Remove from heat.
6. Stir onions, green onions, char siu and mushrooms into mixture.
7. Cook until onions are clear.
8. Add remaining ingredients including cooked rice.
9. Mix gently and fry on medium heat.
10. Will be like fried rice, except a little stickier.

mochi rice, water, shiitake mushrooms, bacon, onions, green onions, char siu, salt, water chestnuts, soy sauce, salt, pepper, chinese parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=408288 (may not work)