♡生炒糯米饭 Stir Fried Glutinous Rice♡

记得小时候，阿嫲做的糯米饭总是QQ粒粒分明的。
糯米饭上还会撒上青葱粒，炸葱和炒香的花生米，咸香弹牙，非常有口感。。。
今天尝试以 Dato Lee Wing Kong 分享糯米饭的做法，材料方面参考Guai Shu Shu 的食谱
自己动手做了*生炒糯米饭*来回味一下小时候吃过的味道~
吃着，吃着。。。想起我阿嫲来了~

材料:
糯米420克,香米180克，洗净后，浸水至少两个小时（我浸泡过夜）
花生100克 
蒜末 2大匙
虾米2大匙,洗净泡软切幼粒
香菇3颗,泡软切丝
腊肠2条,去依切片
鸡腿肉 1支，去骨切小丁
（鸡腿肉用少许胡椒粉，酱油和薯粉腌）
青葱1棵，洗净切粒
红辣椒 1条，切丝
炸葱头片3大匙

调味料:
食油2大匙
蠔油2大匙
酱油2大匙
鸡精粉2茶匙
胡椒粉适量
黑酱油少许

做法:
1.将浸泡的糯米和香米，沥干水，加入少许食油，拌均匀。
2.倒入蒸盘，大火隔水蒸约40分钟。熄火，把蒸好的米饭取出待凉。
3.待米饭凉后，加入所有的调味料倒入米饭中，搅拌均匀，备用。
4.用少许油把花生炒香,撒上少许盐巴，备用。
5.爆香葱头片和虾米,过后再加入香菇，鸡腿肉和腊肠,炒至出味。
6.加入已经拌匀的糯米，以小火不断翻炒至糯米饭熟软,松散而不会粘成一团。翻炒过程约25-30分钟。
4 .享用时,拌入花生米,青葱粒和炸葱，口感更美味!!!
**炒后感: 建议用不粘锅来炒糯米饭;也需要多多耐心不断翻炒以免粘锅而烧焦。

Ingredients：
420g glutinous rice, 180g fragrant rice, (washed and soak in the water for at least 2 hours)
100g groundnuts
2 tablespoon chopped garlic
2 tablespoon dried shrimps, washed and chopped
3 mushrooms, sliced
2 lap cheong (chinese sausage), sliced
1 whole chicken leg，deboned and diced
（marinate with some soya sauce, pepper & tapioca flour）
1 stalk of scallion，chopped
1 red chilli, chopped
3 tablespoon of fried shallots

Seasoning:
2 tablespoon cooking oil
2 tablespoon oyster sauce
2 tablespoon soya sauce
2 teaspoon pepper
1~2 tablespoon dark soya sauce

1.Drain the soaked rice, Mix together with some cooking oil,
2.Transfer into steam pan, steam for about 40 minutes with high heat. Off the heat, bring the glutinous rice out and set aside to cool down.
3.After the rice cool down, add in all the seasoning, mix well.
4.Stir fry groundnuts with some oil until fragrant, add in a pinch of salt, set aside. 
5.Saute chopped garlic, dried shrimps until fragrant. Add in mushrooms, chicken and sausage,stir fry until chicken well cook and aroma.
6.Add in steamed glutinous rice，keep stir fry and well mixed with low heat. Stir fry the rice until soft and friable for about 25~30 minutes.
4.Transfer to a plate. Add in some fried shallots, fried groundnuts, red chilli & chopped scallions together to a better taste.