This flavourful dish is perfect for any time of the day.
Camellia Ling Aebischer’s Steamed Egg and Sticky Rice with Sesame Mushrooms
This flavourful dish is perfect for any time of the day.
Welcome to Put on a Spread, a recipe series that takes you inside the kitchens – and dining rooms – of some of our favourite home cooks. For this instalment, Melbourne-based cook Camellia Ling Aebischer shares her recipe for steamed egg and sticky rice with sesame mushrooms.
Silky egg custard meets chewy rice and a crispy fried mushroom medley in this homestyle Chinese recipe. Traditionally this dish is just the steamed egg mix served with rice on the side, but Camellia's all-in-one creation presents a beautifully updated and more flavourful version.
One of the greatest things about this filling meal is that it's perfect to serve up any time of the day whether it's a Sunday brunch, lunch party, or a comforting solo dinner.
The sticky rice can be steamed or cooked separately in a rice cooker 2-3 days ahead of time and stored in the fridge until ready to use.
Ingredients
- 1 cup sticky rice
- 8 eggs
- 1 tsp salt
- 400 g mixed mushrooms, try enoki, shimeji, king oyster or shiitake
- 2-3 tbsp sesame oil
- 2 spring onions
- 1 tbsp toasted sesame seeds
- Soy sauce and chilli oil, to serve
Method
- Take 1 cup sticky rice and cover well with water.
- Soak for at least 2 hours until the rice expands to almost double its size.
- Place a large steamer on the boil and find a 2-litre serving dish that sits inside the steamer basket.
- Place the dish in the steamer, strain your soaked rice and pop it into the dish in an even layer.
- Steam on high for 30 minutes, or until softened.
- For the egg custard, place eggs and salt in a bowl and beat to break up.
- Add water and mix well.
- Pass the mix through a strainer into another bowl or large jug to break up any lumps.
- Once your rice is steamed, or cold rice ready to go, pour the egg mix straight on top leaving the dish inside the steamer.
- Turn the heat down to low and steam for 30 minutes. The centre of the egg should have a slight wobble but still be set.
- While it’s steaming, saute your mushrooms with sesame oil on high heat until crispy. Season well with salt.
- When the custard is ready, carefully remove it from the steamer basket and let it cool for 5 minutes.
- Top with the mushrooms, sliced spring onions and sesame seeds.
- Drizzle soy and chilli oil to garnish and serve with extra soy and chilli oil on the side.
For more from Camellia Ling Aebischer follow her at @cammienoodle
Photography by Maddie Roux. Styling by Bec Simon.
