【冬日美食】生炒糯米飯Stir fried glutinous rice
冬天容易肚餓？最好就係食飽肚嘅糯米飯！生炒糯米飯粒粒都煙韌又分明，不過要落好多油至炒得靚，想整個少油版本？方法就係將糯米浸耐啲，糯米浸得愈透，就愈容易炒熟，咁就好少油都炒得靚啦！
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1糯米用水浸3小時後瀝乾 Soak glutinous rice in water for 3 hours then drain dry.
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2冬菇用水浸軟及切粒 Soak shiitake mushroom until tender then dice.
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3臘腸放熱水內灼1分鐘後切粒 Blanch Chinese preserved sausage for 1 minutes then dice.
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4蝦米及瑤柱用水浸軟，瑤柱撕碎，浸蝦米及瑤柱水留用 Soak dried shrimp and scallop until tender. Shred scallop. Keep water for later use.
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5雞蛋煎成蛋皮，切絲備用 Pan fry stirred egg into thin layer then cut into thin strips.
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6白鑊下臘腸粒爆至出油，下冬菇炒香 Stir fry Chinese preserved sausage until oil is secreted. Then add mushroom and stir fry until fragrant.
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7再下蝦米及瑤柱炒香，盛起備用 Add stir fry with dried shrimp and scallop until fragrant. Set aside.
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8原鑊下少許油，下糯米，中細火炒勻至每顆糯米均沾上油 Add a little oil in the wok. Add glutinous rice. Stir fry over low heat to make sure all rice grains are cover with oil.
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9下1-2湯匙浸瑤柱及蝦米水，炒勻至水份被完全吸收 Add 1-2 tbsp water for soaking dry shrimp and scallop , stir fry until absorbed.
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10重覆下浸瑤柱及蝦米水及炒勻，直至糯米熟透及變黏，需時約20分鐘 Repeat adding water and stir fry until glutinous rice cooked and sticky. It takes about 20 minutes.
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11下調味料炒勻 Stir well with seasonings.
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12下炒好的配料炒勻，放上葱粒、蛋絲及花生，完成 Stir well with ingredients. Add chopped spring onion, egg strips and peanuts on top. Done
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