Sticky Rice with Chinese Sausage

Submerge rice in a large container filled with water until it becomes mostly transparent, approximately 4 hours. Thoroughly rinse and drain the rice.

At this point, immerse shrimp, scallops, and mushrooms in three separate containers of water until they become soft, roughly 15 minutes. Drain the shrimp and scallops, then reserve the mushroom water.

Cut the shrimp, scallops, and mushrooms into small pieces.

Heat olive oil in a large skillet over medium heat. Pour eggs into the skillet and gently spread them out to form a thin layer. Cook until mostly set, around 1 minute. Flip and cook for an additional 3 to 5 minutes, or until no longer runny.

Transfer the cooked eggs to a cutting board and allow them to cool slightly. Roll them into a long tube shape and slice into thin strips.

Add Chinese sausage to the same skillet over medium heat. Cook, stirring occasionally, until fragrant and some of the oil is released, approximately 3 minutes. Add the shrimp, scallops, and mushrooms; cook for 3 to 5 minutes, then transfer them to a separate bowl.

Combine the drained rice with the same skillet over medium heat. Cook, stirring constantly, until lightly toasted, around 1 to 2 minutes. Gradually pour in the reserved mushroom water, stirring constantly until it is absorbed. Add hot water, 1/2 cup at a time, stirring until the water is absorbed between each addition. Cook until the rice becomes soft, roughly 25 minutes.

Season the cooked rice with both soy sauces and sugar. Stir in the egg ribbons and sausage mixture. Top with cilantro before serving.