Directions

• Soak the chinese mushrooms overnight in room temperature water, or in hot/warm water until they soften. Squeeze them dry and reserve about 380ml of the mushroom soaking liquid. We'll be using this to cook the rice later on. For your mushrooms, discard their woody stems and chunk them up.
• Soak the dried shrimps in water for about 15 to 20 minutes. Drain and squeeze dry with a paper towel.
• Let's start by frying up the dried shrimps. Add sufficient oil into your pan or wok. When it heats up, add your dried shrimps in and fry them up until they turn golden brown. Set the dried shrimp aside.
• In the same pan, add in your pork belly slices and fry them until lightly golden. Reserve and set aside.
• Fry up your mushroom chunks, adding in a small extra pinch of salt. Allow them to sear until they develop some colour. Set aside.
• In your rice cooker bowl, add in your rice, the mushroom soaking liquid and the seasonings listed above (light soy, salt, sugar and pepper). Give it a good mix. Add in your dried shrimps, mushrooms, pork belly and yam cubes. Mix everything around and place in your rice cooker, turning it on to cook up your rice.
• Once it beeps that it's done, fluff your rice up and mix everything up. Garnish with cilantro/spring onions/fried shallots. Serve!