Step 1 Soak your rice overnight (or at least 8 hours) with water, in the fridge. Drain when ready to use. Do the same with the shiitake mushrooms if using dried ones. Squeeze water out of mushrooms before slicing. Removing the casings from the lap cheurng, then slice into pieces. Step 2 Combine all the ingredients for the sauce in a cup or small bowl. Set aside until ready to use. Step 3 In a large skillet, heat 2 tsp. sesame oil on medium high heat. Add minced garlic and white parts of chopped scallions, and stir until fragrant, about 30 seconds. Add lap cheurng, and stir for 2-3 minutes. Add mushrooms, cook for another 2-3 minutes. Add sauce mixture, and cook for 2 minutes. Add rice and turn off heat. Stir until everything is well combined. Step 4 Pour everything into a rice cooker and fill with 2 cups of water, just enough to cover the top of the rice. Add more water if you need it to cover the top. Turn rice cooker on. When it turns off, fluff the rice, sprinkle the green parts of the scallions on top, cover with lid and let steam for another few minutes. Serve.