Fancy Mochi Rice

Alice Y. Leong

• 2 cups mochi rice (wash and soak rice overnight in 3 cups water, 1 tsp. salt and 1 tsp. oil)
• 1–1/2 cup Chinese taro, diced
• 1 cup lup cheong or char siu, diced
• 1/2 cup dried shrimp (soaked and diced)
• 1 cup green onions, finely cut

Sauté ingredients (except rice) in 1 Tbsp. vegetable oil, 1 Tbsp. oyster sauce, 1 tsp. sugar, 1/2 tsp. salt, 1 tsp. MSG (optional), and 1 tsp. soy sauce for about 5 minutes. Pour out excess water from rice, steam for 1/2 hour or cook in rice cooker. When rice is almost done, add the rest of the ingredients and mix.

OPTIONAL: 1/2 cup larm shee (dried Chinese olives) can be added on top of rice mixture before serving. Garnish with Chinese parsley.