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• 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

To Cook the Rice​

• 1 1/2 cups (270 grams) glutinous/sticky/sweet rice
• 2 cups (480 grams) water
• 1 teaspoon kosher salt, plus more for seasoning

For the Fried Rice:​

1. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Once hot, sauté the mushrooms and onions until caramelized and softened, about 3–4 minutes. Stir in the lap cheong and ginger, cooking until slightly crisp (1–2 minutes). Add the cooked rice, mixing well. Push the rice aside, add a bit more oil if needed, then pour in the beaten egg and scramble for 2 minutes. Toss in the bamboo shoots, followed by soy sauce, rice wine, and sesame oil, stirring to coat evenly. Fold in the peanuts, adjust salt to taste, then garnish with scallions and a drizzle of sriracha before serving.

For the Rice:​

1. Rinse the rice under cold water until the runoff is clear. Drain, then transfer to a saucepan with water and 1 teaspoon salt. Bring to a boil, then cover and simmer on low for 16 minutes. Let it sit off heat for 10 minutes, then spread thinly on a parchment-lined tray to cool.