Step 1

Rinse the rice with water, then drain and set aside.

Step 2

Peel and cut the taro and cut it into small cubes.

Step 3

Soak the dried shiitake mushrooms in water until soft, remove the stem, and cut them into small cubes.

Step 4

Soak the dried shrimp in water until soft, chop it coarsely and drain on a paper towel.

Step 5

Cut one stalk of spring onion into thin slices.

Step 6

Coarsely chop two cloves of garlic.

Step 7

Place the Chinese sausage (lap cheong) in boiling water for twenty seconds, then remove the casing. Cut into small cubes.

Step 8

Fry the taro pieces with some oil until they turn color. Drain in a colander.

Step 9

Stir-fry the dried shrimp, garlic, mushrooms, and Chinese sausage with some oil over low heat until aromatic. Then remove it from the wok.

Step 10

Add a tablespoon of shallot oil to the wok to stir-fry the rice over low to medium heat for a minute.

Step 11

Return the dried shrimp, garlic, mushrooms, sausages, and taro to the wok and mix with the rice thoroughly.

Step 12

Season with ingredients B.

Step 13

Pour the rice mixture into an electric rice cooker.

Step 14

Add sufficient liquid to cover the rice 1cm above the surface.

Step 15

Add some thinly sliced spring onions and fried onions to the rice.

Step 16

Switch on the rice cooker.

Step 17

When the rice is cooked, sprinkle more spring onions and fried shallot on top of the rice before serving.