Prepare silky pork sausage as directed on page 49, and dice
Cook rice and keep warm
Soak mushrooms in hot water for 20 minutes, then drain, squeezing to discard. Cut mushroom caps into small dice and set aside. If using dried lotus seeds, soak in warm water for 20 minutes, then use a toothpick inserted from end to end to remove any bitter green spouts.
Cook carrot in salted boiling water for 30 seconds. Using a slotted spoon, transfer to a bowl and let cool. Add lotus seeds to boiling water and cook for 20 minutes. Using a slotted spoon, transfer to a bowl. If shrimp are raw, plunge into same boiling water and cool intil just pink, about 1 minute. Drain and coarsely chop all but 2 shrimp. Cut the 2 whole shrimp in half lengthwise and set aside.
Ain a wok or large fring pan, heat oil over medium-high heat. Add sausage, mushroom, lotus seeds, carrot, shrimp and onion, and stir-fry for 5 minutes. Stir in fish sauce, peper, salt and all but 1 tablespoon chives.
Lightly oli an 8-cup (2-qt/2-L) bowl and firmly press one-third of hot rice into bowl. Add stir-fried ingredients, spreading to layer evenly, then add remaining two-thirds rice. Press to compact rice firmly, then unmold contents of bowl onto a plate. Garnish with reserved shring and reserved chives, cilantro springs and chili.
Serves 6-8
Hint: To save time, for silky pork sausage, substitute diced cooked pork loin or chicken breast or cooker sausage such an frankfurter or mortadella for silky pork sausage.

IngredientsI

3 oz (90g) silky Pork souage (page 49) (see also Hint)
6 cups (27 oz/810 g) steamed rice (page 120_
6 dried black mushrooms
1/4 cup (1 1/2 oz/45g) dried lotus seeds (optional)
1 carrot, peeled and diced
1 lb (500 g) shrimp (prawns), shelled and deveined, or 8 oz (250g) shrimp (prawn) meat
2-3 tablespoons vegetable oil
1 small onion, diced.
2 tablespoon ground pepper
1/4 teaspoon ground pepper
1/2 teaspoons salt
1/4 bunch Chinese (flat/garlic) chives, coarsely chopped, for garnish.
Cilantro (fresh coriander) sprigs for garnish.
1 fresh long red chili, seeded and cut into thin strips for garnish.