Instructions

1. In small pan, cook over medium heat 2 cups sweet rice, while cooking add coconut sugar to pan.
2. Add chicken bullion to rice while still boiling.
3. In another small pan, saute diced onion in 2 tablespoons oil.
4. Mince garlic and set aside.
5. Slice asparagus at an angle.
6. Slice water chestnuts into small pieces.
7. Add asparagus to onion mixture, and then add water chestnuts. Continue to saute.
8. Add Sherry wine to onion mixture, and stir frequently.
9. Stir rice, adding water if necessary until done.
10. Add garlic to saute mixture, and then add soy sauce. Stir well.
11. Add toasted sesame seeds on top of saute mixture.
12. Stir mixture well.
13. Add sugar, and stir.
14. Add shrimp and cook on high heat. Cook two minutes or until shrimp are done. Do not overcook.
15. Serve saute mixture over sweet rice.