4 cups Sweet Rice aka Sticky Rice (Koda Farms, is the brand I'd used) http://www.kodafarms.com/products.html
1/2 cup long grain rice/jasmine rice
6-8 shitake mushroom, rehydrated and cut into 1/4" dice
2-3 links chinese sausage, cut into quarters and sliced into 1/4" thick (I like Kam Yen Jan brand: their chicken and lean pork one is the best) http://www.asiansupermarket365.com/PhotoDetails.asp?ShowDESC=N&ProductCode=HKYJPAndChicAJJ
optional: 3" chunk, chinese cured bacon, cut into 1/4" dice (also Kam Yen Jan brand)
2 1/4 cup water
2-3 Tablespoon oyster sauce
1-2 teaspoon soy sauce
1 teaspoon dark/mushroom soy sauce
1/2 teaspoon salt
1/2 teaspoon sugar
Put the rice in pot and rinse the rice by agitating with your hand, repeat about 5 times or til the water runs pretty clear.
Add water and cook on high until water is almost gone. Cover and turn flame to low. Cook for 20 mins.
In a skillet over med low heat, cook the mushroom, chinese sausage, and chinese bacon for about 7-10 mins stirring constantly so they don't burn.
When rice is finished cooking after 20 mins, put the meat mixture on top of the rice and let sit for 10 minutes covered.
This helps the rice absorbs some of the flavor from the meat mixture.
Add oyster sauce, soy sauce, dark soy, sugar and salt to the rice and meat and mix thoroughly (I like to use chopsticks).
Season to taste.
This makes enough to serve 5-6 people with no seconds.
Sunny if the kids like this I would say double the recipe this way you will have extra the next day.
I like to eat the rice with lettuce and make it like lettuce wraps.