For the experienced cook. No measures given.

This dish is a modified fried rice with the lot. It's one of the most basic peasant foods of south eastern China and a child's favourite. The mixture of  sweet, savoury, aromatic and fat are elements that satisfy an appetite quickly. Any two recipes for this dish vary considerably and basically anything maybe added. It's full of saturated fats!

This is an Hokkien interpretation and is very much a thrown together exercise typical of Hokkien food. The Nyonya cuisine very much eclipses Hokkien in Singapore and Malaysia but more of the norm in Thailand.

The Hokkien give this food with Red Eggs out for the first month of a newborns life as a celebration food

  • White glutinous rice
  • Chinese sausages (eg: lap cheong, khun chian)
  • Pork belly
  • Dried shrimps (soak - retain the liquid)
  • Dried mushrooms (soak - retain the liquid)
  • Lard
  • Dark soy sauce
  • Light soy sauce
  • Fried Shallots
  • Roasted nuts
  1. Wash rice and drain.
  2. Soak the rice for two hours in fresh water
  3. Slice the meats and mushrooms.
  4. Fry in lard and season with dark and light soy sauce to taste.
  5. Add rice and fry for several minutes to cook the meats and mushroom.
  6. Add the liquids from the drained ingredients. 
  7. Cook the mixture as you would rice.
  8. Top with fried shallots, roasted peanuts and serve with a ginger/chillie sauce.
Glutinous rice is much slower in its water uptake than the varieties of plain rice. It tends to be quite nutty in flavour and firm in texture. If you find that your preparation produces a hard texture then I suggest with that type of glutinous rice that you also steam it for 30 minutes after the 2 hour soak. for your next batch :) There are many different glutinous rices as there are steamed rice.