Instructions

1. Place 2 cups glutinous rice in a large bowl and add enough cool water to cover. Swish the rice around in your hands, then pour everything through a fine-mesh strainer. Repeat the process once more. Return the rice to the bowl and add enough cool water to cover by at least an inch. Let soak at room temperature for 4 hours, or refrigerate up to overnight.
2. Snap the stems off 6 medium dried shiitake mushrooms as best you can and discard. Place the mushrooms and 1/2 cup small dried shrimp (if using) in a medium bowl. Add enough cool water to cover by at least an inch. Let soak at room temperature for 1 to 1 1/2 hours.
3. Thinly slice 4 medium scallions crosswise, keeping the dark green parts separate from the light green and white parts. Drain the mushrooms and shrimp. Dice the mushrooms, discarding any pieces of stem that are tough. If the shrimp are larger than the mushroom pieces, cut into smaller pieces to match the mushrooms. Drain the rice well, then return the rice to the bowl.
4. Heat 1 tablespoon neutral oil in a wok or large frying pan over medium heat until shimmering. Add 4 sliced Chinese sausages and cook until the fat starts to render out of the sausages, about 1 minute. Stir in the mushrooms, shrimp, and light and white green scallion parts. Stir-fry until fragrant, about 3 minutes.
5. Transfer the sausage mixture to the bowl of rice. Add 3 tablespoons oyster sauce, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground white pepper. Stir until combined.
6. Prepare a steamer (preferably around 12 inches wide) for steaming and bring the water to a boil over medium-high heat. Meanwhile, line the steamer basket with a piece of wet cheesecloth. Transfer the rice mixture onto the cheesecloth and spread into an even layer. Using a finger or chopstick, poke holes about 1 1/2 inches apart into the rice, going all the way down to the cheesecloth and spacing them evenly apart. If there is any excess cheesecloth hanging over the sides, drape it over the rice.
7. Place the steamer basket in the steamer. Cover and steam over medium-high heat until the rice is cooked through but still slightly chewy, 25 to 40 minutes depending on how long you’ve soaked the rice and how wide the steamer is. Check the steamer water level occasionally, replenishing with more water if needed.
8. Turn off the heat. Sprinkle the rice with 2/3 cup frozen peas. Cover again and let sit for 5 minutes for the peas to heat through. Transfer the rice to a large bowl. Sprinkle with most of the dark green scallion parts. Stir and fluff the rice with chopsticks. Taste and season with more oyster sauce as needed. Garnish with the remaining dark green scallion parts.