Savory Sticky Rice Bowls (or Stir-Fried Sticky Rice)

• 2 cups glutinous (sweet) rice, preferably long-grain
• 4 ounces thick-sliced smoked bacon, cut in 1/2-inch pieces
• 2 ounces Chinese sausage, chopped
• 1 cup diced onion
• 6 small dried red chiles or 1/2 teaspoon red pepper flakes
• 1 tablespoon chopped dried shrimp
• 4 ounces shiitake mushrooms, chopped
• Salt and pepper
• 2 teaspoons grated ginger
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons Chinese sweet wine or sherry
• 3 or 4 scallions, slivered
• Cilantro sprig

1. Rinse, soak and steam rice according to directions in the recipe for Basic Sticky Rice.
2. While rice steams, cook bacon and sausage in a wok or skillet over medium heat, to render a little fat.
3. Add diced onion and stir-fry until onion is soft and lightly browned, about 5 minutes.
4. Add red chiles and dried shrimp and cook for 1 minute.
5. Add mushrooms, season well with salt and pepper, and cook until softened, about 5 minutes.
6. Add ginger, soy sauce, sesame oil and sweet wine.
7. Stir and scrape bottom of pan with a wooden spoon to deglaze.
8. Add 1/2 cup water and simmer 1 minute.
9. Turn off heat and add cooked sticky rice.
10. Sprinkle lightly with salt and mix well with 2 spoons to incorporate.
11. Serve immediately or transfer to several individual heatproof bowls.
12. (Rice may be reheated later in a water bath.)
13. If desired, invert bowls onto plates.
14. Garnish with scallions and cilantro.

rice, bacon, chinese sausage, onion, red chiles, shrimp, shiitake mushrooms, salt, ginger, soy sauce, sesame oil, chinese sweet wine, scallions, cilantro

Taken from cooking.nytimes.com/recipes/1014807 (may not work)