Glutinous rice by Jeannie Lee

350gm white glutinous rice
10pcs dried scallops- rinse n soak (keep the water)
8 dried mushrooms - wash n soak n diced (keep the water)
2tbsp dried shrimps - soak
2 med size chinese sausages - slice
3 garlics cloves - chopped
1tbsp light soy sauce
1 tsp dark say sauce
1 tsp sesame oil
Dash of pepper

Soak glutinous rice for 30mins. Drain dry
Add about 1tbsp cooking oil to the rice, mix well and put to steam for about 20 to 25mins. Set aside.
Drain mushrooms n slice. Keep the remaining water for later use.
Rinse dried scallops, soak n keep the remaining water.
**Do not use too much water to soak. Just enough to cover the dried scallops.

In a heated wok, add about 1tbsp oil, fragrant chopped garlics, add in sliced chinese sausages. Allow some oil release from the sausages than add in drained scallops, dried shrimps.
Stir fry and mix well. Fry for a minute or two.
Add in half cooked glutinous rice. Mix well with the ingredients.
Add in the remaining water from the soaked scallops.
Continue frying, slowly add in some water from the remaining water from the mushrooms, do not add to much, one tbsp each time.
Add in light soy sauce, dark sauce, sesame oil, pepper and stir well.
Keep frying till rice is fully cooked.
Once done, garnish with spring onion, fried shallots and peanuts before serving.

** I used the oil from my fried shallots to fry all my ingredients n rice. The taste is very much more fragrant.