Soak the dried mushroom and shrimp; keep the soaking water since we’ll use that as a broth to cook the rice. Thinly slice the pork and mushrooms and set aside. Rinse the glutinous rice until the water runs clear.

Heat the oil in a large wok and stir-fry the ginger until fragrant. Add in the friend shallot, then rehydrated shrimp, then sliced mushroom. Between adding each, wait about 30 seconds or until fragrant.

Add the sliced pork and stir-fry until it starts to change color. Add in the sauces (soy sauce, rice wine, and sesame oil and continue to stir-fry until the pork is almost fully cooked.

Add in the glutinous rice and stir-fry for a couple minutes, until thoroughly heated. Remove from heat and transfer the sticky fried rice to the Taiwanese rice cooker pot. Place the pot into the Taiwanse rice cooker and the water into the pot. Use the soaking juices from the dried shrimp and mushroom, with filtered water to make up any deficiency.

Add a rice cup of water to the outside of the pot and start the rice cooker. After Taiwanese rice cooker is done, let it sit covered for ten minutes, then fluff the rice with a rice scooper. Add another rice cup of water to the outside of the pot, and cover and start the Taiwanese rice cooker again. Let it sit again for ten minutes, and then serve hot with vegetables and other side dishes.