INGREDIENTS:
2 cups of white sushi rice
1 cup dried mushrooms (shitake is preferred, but a mix works as well)
2 tbsp Ty Ling Sesame oil
5 Chinese sausage sliced
5 cloves garlic minced
1 yellow onion minced
2 tbsp soy sauce
1 tbsp dark soy sauce
3 green onions sliced thin, green and white separated
DIRECTIONS:
Day Before
- Prepare the rice the day before. Soak the dried mushrooms in 1 cup of water for 1 hour. Water should reduce to ½ cup. Place mushrooms in a container for stir fry for the next day.
- Prepare sushi rice as per packaging replacing ½ cup of water with the mushroom stock.
- Once sushi rice is done bring to room temperature, place in an airtight container, and store in the fridge.
Day of
- Prep all ingredients before starting the stir fry including chopping the re-hydrated mushrooms.
- In a frying pan over medium heat add the sesame oil. Once heated up add Chinese sausage and fry until outside is brown and crispy 7-10 minutes.
- Lower heat to medium-low and add garlic, onions, and mushrooms. Sauté for 5 minutes.
- Add rice and combine. Cook the rice for another 5 minutes thoroughly incorporating all the ingredients.
- Add soy sauces and cook for an additional 5 minutes. Remove from the heat and top with sliced green onions.