Ingredients

• 4 cups glutinous rice (naw mai)
• water
• 2 links pork sausage, Chinese, slice half moon
• 3 links liver sausage, duck, Chinese, slice half moon
• 1 1/2 lbs barbecued pork, Chinese and slice small cubes
• 1/8 cup shrimp, dried and presoak
• 6 black mushrooms, Chinese, presoak and 1/4-inch cube
• 1/4 cup radish, salted, Chinese, small cubes
• 1 cup water chestnut, 1/4-inch cube
• 1/4 cup bamboo shoot, soak and cut into 1/4-inch cube
• 1/2 cup frozen green pea
• oil
• garlic powder
• onion powder
• salt
• white pepper
• oyster sauce
• cashew nuts

Instructions

1. Combine the rice and water and wash 3 times. Bring the rice to a rapid boil and continue to cook by the absorption method. Simmer and covered, on low heat for 20 minutes. Turn off the heat, and allow standing for 20 minutes.

2. In a mixing bowl add all of the meat and vegetables and combine together.

3. In a wok add in 3 tbsp oil and all of the meats mixture, garlic and onion mix, salt and white pepper and stir-fried ingredients after 3 to 4 minutes. Take a spoonful and taste for seasoning and salt and pepper to taste mixer and add in the rice and combine through. Add oyster sauce to taste and top with cashew nuts.