|1 c white sweet rice||soak||drain|
|½ c regular jasmine rice|
|1 c Chinese dried shiitake mushrooms||soak||drain, reserve ¼ c|
|½ c dried Chinese shrimp||soak||drain, reserve ¼ c|
|drained mushrooms, from above||chop||fry 5–10 minutes||cook, stirring occasionally||cool a bit||mix|
|drained shrimp, from above|
|3 Chinese sausages||fry all the fat out||fry a bit|
|1 T Chinese cooking wine (optional)|
|1–2 t sugar (optional)|
|1 T soy sauce|
|1¼ c chicken broth||bring to a boil||bring to a boil|
|reserved shrimp and mushroom liquids, from above|
|drained rices, from above|
|chopped cilantro (optional)|
|chopped green onions (optional)|
Soak the sweet rice in water, same with the jasmine rice. Soak the mushrooms, shrimp in water as well. For at least 2–3 hours (I do it overnight sometimes or during the work day). Soak each the mushrooms and shrimp separately from the rice and each other.
Drain the water from each of the ingredients, but from the mushroom and shrimp reserve ¼ cup of liquid to be used later.
Using a food processor (or a knife and elbow grease), chop the mushrooms, shrimp and sausage (separately) into small pieces.
In a frying pan, stir fry the sausage until all the fat comes out. Add the cooking wine and stir fry a bit. Then add the drained mushrooms and shrimp. sugar and soya sauce. Stir fry for about 5–10 minutes until it's all cooked. Add more soy sauce or sugar to taste. Set aside.
In a large (preferably non stick) pot, add the chicken broth and ¼ cup of the reserved soaking liquid from the mushroom and shrimp to make 1¾ cups of liquid total.
When it starts to boil, add the drained sweet and jasmine rice. Make sure the rice is immersed in the broth and wait to boil.
Once it starts to begin to boil add the sausage, shrimp, mushroom stir fry.
Leave to cook but mix periodically to make sure it doesn't stick to the bottom of the pot.
After a while the broth will be absorbed and the rice will be cooked (around 10 minutes?). Then it is finished.
When the rice has cooled a bit, mix in the chopped cilantro and green onions.
Shamelessly stolen from Shirley McWhirley