PREP 20 mins plus standing
1 cup (200g) Vietnamese broken rice
1/4 cup (60ml) peanut oil
1 tbsp julienned ginger
3 garlic cloves, finely sliced
2 eschalots, finely sliced
120g lup cheong (Chinese sausage), sliced
2 birdseye chillies, finely sliced
2 eggs, lightly beaten
100g enoki mushrooms, trimmed, separated
100g oyster mushrooms, halved if large pinch of dashi powder
1 tbsp tamari
1/4 cup coriander leaves lime cheeks, to serve
1 Rinse rice thoroughly under cold running water and drain well. Heat rice, 1 cup water and a pinch of salt in a saucepan on medium. Bring to boil. Reduce heat to low, cover and cook for 15 mins, until rice is tender and liquid is absorbed. Turn off heat and stand for 15 mins. Spread rice over a tray. Cool. Chill for 6 hrs or overnight, until dry.
2 Heat 2 tsp of oil in a wok on medium. Stir-fry ginger, garlic, eschalot, sausage and chilli for 1 min, until lightly browned. Remove from wok.
3 Heat 2 tsp of oil in wok on medium. Cook egg, stirring once, for 1-2 mins, to make an omelette. Remove from wok. Roughly chop.
4 Heat 1 tbsp of oil in wok on high. Stir-fry mushrooms for 1-2 mins, until lightly browned. Remove from wok.
5 Heat remaining oil in wok on high. Add rice and stir-fry for 2-3 mins, until lightly browned. Return sausage mixture and egg to wok. Add dashi and tamari and stir-fry for 30 secs, until heated through.
6 Divide rice mixture between serving bowls and top with mushroom and coriander leaves. Serve with lime cheeks.