Sticky Rice Stuffing

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))

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!

Course🍚Side Dish

DietsPescaterian🥛Dairy-free...

CategoryStuffing

CuisineAsian

Occasions📆Everyday🎉Holiday

Season🔁Year-round

DifficultyEasy ⏰ 45m