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.
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