Chinese Bacon Pepperoni Sticky Rice

1. Heat vegetable oil in a non-stick pan over medium-high heat.
2. Whisk egg and pan fry until fully cooked. Remove from heat. Set aside.
3. Add bacon, pepperoni sticks, and dried shrimp to the wok and stir fry on low-medium heat.
4. Add Chinese Mushrooms, and turn to medium heat. Once you smell it aromatic, remove it and set it aside.
5. Alternatively, fold a small aluminum tin foil bowl and air fry bacon and pepperoni sticks at 400F for 5 mins.
6. Wash and rinse the glutinous rice. Drain well.
7. Add water, light soy sauce, dark soy, and oyster sauce in a medium mixing bowl. Mix well until combined.
8. Add previously stir-fried/air-fried meats onto the washed sticky rice. Mix well.
9. Allow the rice to absorb the flavours and oil of the meats.
10. Add the marinated water to the sticky rice. Evenly coated.
11. Place in a rice cooker and set to rice mode. Or steam in a wok with boiling water on the stovetop for 40 mins.
12. Garnish with cooked egg slices, roasted peanuts and finely chopped green onions.

Serve and enjoy 🤩