You might notice the ingredient amounts in this recipe seem vague, but that's typical for Chinese cooking. Everyone's taste preferences vary, and there's no absolute rule for ingredients. I used white mushrooms, but brown ones are fine too. The ingredients I used are shown in the photo. Soak the dried shrimp and shiitake mushrooms in water, debone the meat, and wash and slice the other ingredients. Rinse the white rice and set aside.

In a stainless steel frying pan, add a little pork lard and sauté the dried shrimp and shiitake mushrooms. Then add half of the carrot, julienned, and stir-fry until the oil takes on the carrot's color. Add the white rice and stir-fry until fragrant. Season simply, and before removing from heat, pour about a spatula of soy sauce along the edge of the pan and stir-fry until evenly colored. Arrange the stir-fried rice neatly in the rice cooker. I press the rice down firmly with a rice paddle.

Add the boneless sugarcane chicken breast or thigh. If using raw chicken, it's best to marinate it first.

Add the fresh mushrooms and the remaining half of the carrot, julienned.

Top with cabbage.

I cooked three cups of rice this time. Since the rice was stir-fried first, I only added two and a half cups of water to the inner pot. Adjust the water amount as needed. (If using an electric rice cooker, cook according to your usual method). Once the rice is cooked, fluff it with a rice paddle.

The dish is colorful and rich in ingredients. I usually don't eat much plain rice, but I ate two big bowls of this and still wanted more, so I had another half bowl.