Chinese Stir-Fry Glutinous Rice 古早味糯米饭【快速简易版 Pressure Cooker Recipe】

This is a simplified recipe that I've modified from the classic stir-fry glutinous rice that required a longer stir-frying time.

Ingredients:

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

225g Glutinous Rice (soaked for at least 1-2 hours, drain)

100g Pork Belly, sliced/ diced

(marinate with 1/2 tsp tapioca flour, a dash of five-spice powder, 1/2 tsp light soy sauce, a pinch of sugar, and 1/2 tsp sesame oil)

1 small Chinese Sausage, diced

8pcs Dried Shiitake Mushrooms (soaked till softened, *reserve water)

**4-5pcs Dried Scallops (soaked till softened, *reserve water)

**Can be replaced with some dried shrimp

60g Shallot (chopped)

2 clove Garlic (chopped)

250g *Water (use water reserved from soaking scallops and mushrooms)

Some oil for cooking

Seasoning:

2 tsp Oyster Sauce

2 tsp Dark Soy Sauce

1 tsp Light Soy Sauce

1.5 tsp Shao Xing Hua Tiao Wine

1/2 tsp Salt

1/2 tsp Fish Sauce

1/2 tsp Castor Sugar

1 tsp Sesame Oil

1/8 tsp White Pepper

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Method:

1. Mix all seasoning ingredients and water, set aside. Heat some oil, stir fry Chinese sausage till crisp, set aside. 

2. Use the remaining oil, stir fry shallots and garlic till fragrant. Stir fry pork belly till cooked, add in scallops and mushrooms, followed by glutinous rice, stir fry thoroughly. 

3. Gradually stir in the seasoning mixture. Add in Chinese sausage.

4. Pressure cook （HI）3 minutes. When the cooking is done, natural pressure release 10 minutes, release the remaining pressure, and it's ready to serve. 若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

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By readers: some feedback from those who have tried this recipe:

By breadlover_mm

By Geraldine Koh Sh