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Traditions are part of what makes the holiday season so special, so we were thrilled when our viewer Rick Quon came on the show to share a wonderful recipe that's always on his family's holiday table: his aunt Frances' Chinese sticky rice with dried shrimp, dried mushrooms and Chinese sausage. "People always loved it at our Thanksgivings and would call and ask for the recipe or tell me they miss Auntie Fran's sticky rice!" he says. "I love the idea of her recipe being passed down to my kids and beyond. Plus, Rachael, I know you love a dish that gives a lot of bang for your buck, and it's very economical!"
In a medium bowl, combine the sweet rice and long grain rice and wash until the water is clear (about 3 changes of water). Drain the rice, then place in a rice cooker. Add the 2 ½ cups water and the salt and cook. (You can also cook the rice in a saucepan.)
Heat the oil in a deep skillet or saucepan, add the shrimp, mushrooms and sausages and stir-fry for 3 minutes. Add the oyster sauce, sugar and 1/3 cup water and simmer 5 to 10 minutes.
Gently fold the cooked rice into the sausage mixture. Serve in a casserole dish topped with cilantro and green onions.