½ cup dried shiitake mushrooms, soaked for 25 to 30
minutes, stemmed, and cut into slices
1 or 2 pieces of Chinese sausage (buy in a Chinese butcher
shop), cut into small pieces
1 to 2 tablespoons soy sauce
Kosher salt
¼ cup shredded scallions
¼ cup chopped cilantro
White pepper
The day before you plan to make the fried rice, place the 2 cups
sushi rice in 2 cups water and soak for 30 minutes. Strain the rice,
rinse under cold running water, and place in a small pot with 2
cups fresh water (or chicken broth for a richer rice). Bring to a boil,
lower the heat, cover, and simmer for 10 minutes. Remove from
the heat and keep the lid on for another 10 minutes. Fluff with a
fork (this is important so the rice will separate easily in the wok
the next day), cover, and refrigerate.
Place the wok on the stove and turn the heat to high. After a
few moments, begin flicking water into the wok: you’re looking for
the moment when the water evaporates immediately. When it
does, you’re ready to go.
Swirl the peanut oil into the wok around the perimeter of the
interior in one fluid motion. Add the ginger, garlic, scallops,
mushrooms, and sausage and let cook for 1 minute, moving it all
around with a metal spatula until the sausage looks cooked.