There seems to be a fair few variations on this dish, so mine has taken on some ideas from different recipes.
Apart from the rice, I’ve used pak choi, shitake mushrooms, ginger, garlic and Chinese sausage to give a nice variety of textures and flavours.
What you do is cook some plain rice in a covered saucepan and, when it is almost done, put your previously stir-fried extra ingredients on top and allow them to steam while the rice finishes cooking.
Here is what I did;
First, bring some Thai fragrant rice to the boil, uncovered, on a medium flame, with twice the volume of water as rice.
While this is coming to the boil, prepare and cook the vegetables and sausages. Separate the stalks and leaves of the pak choi and cut the stalks diagonally and shred the leaves across. Remove the stalks from the shitake and discard, and slice the caps. Cut the sausages into thin slices.
Heat your wok and add 2 or 3 teaspoons of groundnut oil and get it nice and hot. When the oil is ready, add some chopped ginger and garlic and stir-fry for about 30 seconds. Add the sliced sausage, fry it for a bit and then add the mushrooms and stir-fry for about 2 minutes.
Push the mushrooms and sausages to the side and heat some more oil, if necessary, in the middle. Add the pak choi, stalks first, and then the leaves. Stir in about a tablespoon of light soy sauce, a teaspoon of sugar and a tablespoon of Shaoxing rice wine and stir-fry on high heat for 1 minute.
Add a splash of water and simmer for about 2 minutes. Remove from the heat and stir a good splash of sesame oil.
Leave aside while the rice cooks.
When the rice comes to a boil, turn the heat down to low. Cover the saucepan and simmer until the rice is nearly done, say for about 10 minutes. When you can see holes in the surface of the rice, put the vegetable and sausage mix on top. Replace the lid, turn the heat to the lowest flame and simmer for another 5-10 minutes.
To serve, stir the vegetables into the rice and fluff it up.
It doesn’t really need anything else, but you could drizzle over some chilli oil for an extra kick. I decided to garnish it with some sliced spring onions.
You could use chicken instead of, or as well as the sausages, or maybe some king prawns.