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1
Add mushrooms to a bowl and cover with 1 cup warm water.
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2
Let sit for 30 minutes to rehydrate.
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3
Strain mushrooms, reserving soaking liquid in a small bowl.
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4
Rinse mushrooms and set aside.
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5
Strain soaking liquid through a paper towel into a medium saucepot and set aside briefly.
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6
For the rice, rinse rice in strainer under cold water.
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7
Add rice, 2 3/4 cups cold water and salt to the saucepot containing the mushroom soaking liquid.
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8
Cover and let soak for 30 minutes.
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9
Remove lid, then turn heat to medium and bring to a boil.
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10
Reduce heat to low, cover and cook for 15 minutes without removing the lid.
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11
Transfer to a mixing bowl, stir in vinegar, and cover with a clean damp kitchen towel and keep at room temperature.
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12
Heat grapeseed oil over medium-high heat in a saute pan.
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13
When the oil begins to shimmer, brown all sides of the sausage.
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14
Pour most of fat from pan and return to stovetop.
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15
Reduce heat to medium, stir in coconut milk, soy sauce, and oyster sauce.
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16
Cover and let cook for 15 to 20 minutes until the sausage is cooked through.
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17
Remove sausage and let rest.
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18
Then slice on the bias.
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19
Return sausage to pan, add cooked rice, and stir to combine.
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20
Season, to taste, with salt and pepper if needed.
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21
Garnish with scallions.
