Cook the sticky rice. Rinse the rice until the water runs clear. Place the rice, water, and salt in a bowl or the bowl of your rice cooker and soak for a minimum of 2 hours or preferably overnight. If using a rice cooker, cook your rice as you would regular rice. Alternatively, you can strain the rice and steam the rice for 40 minutes or until softened. If the rice is overly sticky, the rice out in a large bowl to dry out for about 30 minutes before tossing with the vegetables.
Prepare the ingredients. Dice the pepper, mushrooms, celery, carrots, and onion. Slice the shallots. Smash, and roughly chop the garlic. Slice the Chinese sausages into thin discs.
Soften the carrots. In a medium pot, boil water on high heat. Boil the carrots for 4 minutes. Strain and set aside.
Sauté the shallots, garlic, onion, and sausages. On a wok, on high heat place a few tablespoons of vegetable oil and fry the onion, shallots, and garlic until fragrant and lightly browned. Then cut open the chicken sausage and add the meat into the pan. Using a wooden spoon separate the sausage into small bits and sauté until cooked for about 1 minute. Next, add Chinese sausage and toss for about 1-2 minutes.
Sauté the vegetables. Next, add in the carrots, celery, mushrooms, and chicken stock and simmer to reduce for 5 minutes. Add in 1 tsp sugar and honey mix until combined. Continue tossing until the vegetables are softened.
Toss everything together. Add in the rice, soy sauce, dark soy sauce and thoroughly mix. Top with green onions and enjoy!