Total Time
2hrs
Prep 1 hr 30 mins
Cook 30 mins

Better Homes and Gardens

Ingredients Nutrition

Directions

  1. Make the sticky rice--place rice in a bowl with cold water.
  2. Rub rice with your hands, draining off water and adding fresh water until water is clear.
  3. Place rice and 1 3/4 cups fresh water in a heavy medium saucepan and soak for 45 minutes to 1 hour.
  4. Bring rice to boiling over med-high heat.
  5. Decrease heat to med-low; cook, covered, for 10 minutes or until tender.
  6. Remove from heat and let stand for 10 minutes.
  7. In a large skillet heat sesame oil over medium heat.
  8. In a small bowl whisk together eggs and the water until combined (season with salt and pepper, to taste, if desired).
  9. Add egg mixture to hot skillet; cook until set, lifting edges so egg mixture flows underneat.
  10. Remove skillet form heat.
  11. Cover and let stand for 2 minutes.
  12. Flip egg mixture out onto cutting board; set aside.
  13. Cut chicken into thin bite-size strips.
  14. In same large skillet, cook chicken and chicken broth for 3-4 minutes or until chicken is no longer pink.
  15. Add mushrooms, bamboo shoots, carrot, 1/4 cup of the scallions, the peas, soy sauce, sake, and sugar.
  16. Return mixture to boiling; reduce heat.
  17. Simmer, covered, about 5 minutes or until vegetables are tender; taste and adjust seasoning, if needed.
  18. To serve, spoon chicken mixture over hot Sticky Rice in large individual bowls.
  19. Garnish with remaining scallions.
  20. Divide omelet into 4 wedges; add a wedge to each bowl.