Instructions: Soak the mushrooms and shrimp in hot water about 15 minutes to reconstitute. Drain, chop and set aside.

Rinse the long-grain rice and soak for 30 minutes. Rinse the glutinous rice, then combine it with the long-grain rice. Bring the rice and 5 cups of water to boil in a saucepan over medium-high heat. Reduce the heat, cover and simmer until tender, about 20 minutes. Alternatively, prepare the rice in a rice cooker.

Heat the oil over high heat in a large pot. Add the ginger and cook until soft, 2 minutes. Add the chopped shrimp and ground pork and cook until the pork is no longer pink, stirring occasionally, 5 minutes. Add the mushrooms, pork sausage, salt and soy sauce, stirring constantly, 2 to 3 minutes. Add the water chestnuts and 1/2 cup of water. Cover the pot and bring to a boil. Remove the pot from the heat. Immediately stir in the chopped green onions.

Add the rice mixture, stirring thoroughly, making sure that rice is combined evenly with the other ingredients. Serve warm.

This recipe yields 8 servings.

NOTES : Lydia Lum is a freelance journalist who splits her time between Los Angeles and San Francisco

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