Ingredients

The following ingredients have 4 Servings
  • 2 cups sweet rice ((also called sticky rice))
  • 2 tablespoons vegetable oil
  • 1 onion ((thinly sliced))
  • 2 links of Chinese sausage ((lop cheung, sliced; can substitute bacon or any other gluten-free sausage))
  • 8 ounces fresh shiitake mushrooms ((thinly sliced, or substitute re-constituted dried shiitake mushrooms))
  • 2 tablespoons soy sauce ((or gluten-free soy sauce))
  • 1 tablespoon dark soy sauce ((or 1 teaspoon molasses, if you want to stay gluten-free))
  • 1 cup low-sodium chicken stock
  • 2 scallions ((thinly sliced))

Instruction

  • Cook the sweet rice (sticky rice). The most foolproof way is to soak it overnight (or at least 6 hours), and then steam it for 40 minutes. If you have a rice cooker with a sweet rice setting, you can also cook it that way. 
  • Preheat your oven to 400 degrees F. Heat a large cast iron skillet over medium high heat and add 2 tablespoons oil. When oil is hot, add the onions and sliced Chinese sausage. Cook for 3-5 minutes. Add the mushrooms and cook until caramelized.
  • Add the cooked rice, soy sauce, dark soy sauce, chicken stock, and scallions. Mix until the rice is an even brown color.
  • Spread the stuffing out evenly in the pan, and transfer to the oven. Roast the stuffing for 15 minutes, until crisp on the top and bottom. Serve!