Sticky Fried Rice with Lap Cheong

Ingredients

• 3 tablespoons (38 grams) neutral oil
• 6 ounces (170 grams) shiitake mushrooms, stemmed and sliced
• 1 small onion, finely chopped
• 6 ounces (170 grams) lap cheong (about 4 links), sliced
• 1 tablespoon (9 grams) grated fresh ginger
• 3 3/4 cups leftover cooked sticky rice
• 2 large eggs, beaten
• 1/2 cup (64 grams) canned sliced bamboo shoots
• 3 tablespoons soy sauce
• 2 tablespoons (30 grams) Chinese rice wine
• 1 teaspoon toasted sesame oil
• 1/3 cup (72 grams) roasted salted peanuts, coarsely chopped
• Kosher salt
• 2 scallions, sliced (green parts only)
• Sriracha, for drizzling
• 1 1/2 cups (270 grams) glutinous/sticky/sweet rice
• 2 cups (480 grams) water
• 1 teaspoon kosher salt, plus more for seasoning

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