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1
Make the sticky rice--place rice in a bowl with cold water.
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2
Rub rice with your hands, draining off water and adding fresh water until water is clear.
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3
Place rice and 1 3/4 cups fresh water in a heavy medium saucepan and soak for 45 minutes to 1 hour.
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4
Bring rice to boiling over med-high heat.
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5
Decrease heat to med-low; cook, covered, for 10 minutes or until tender.
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6
Remove from heat and let stand for 10 minutes.
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7
In a large skillet heat sesame oil over medium heat.
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8
In a small bowl whisk together eggs and the water until combined (season with salt and pepper, to taste, if desired).
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9
Add egg mixture to hot skillet; cook until set, lifting edges so egg mixture flows underneat.
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10
Remove skillet form heat.
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11
Cover and let stand for 2 minutes.
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12
Flip egg mixture out onto cutting board; set aside.
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13
Cut chicken into thin bite-size strips.
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14
In same large skillet, cook chicken and chicken broth for 3-4 minutes or until chicken is no longer pink.
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15
Add mushrooms, bamboo shoots, carrot, 1/4 cup of the scallions, the peas, soy sauce, sake, and sugar.
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16
Return mixture to boiling; reduce heat.
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17
Simmer, covered, about 5 minutes or until vegetables are tender; taste and adjust seasoning, if needed.
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18
To serve, spoon chicken mixture over hot Sticky Rice in large individual bowls.
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19
Garnish with remaining scallions.
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20
Divide omelet into 4 wedges; add a wedge to each bowl.
