Cook the glutinous rice with water in the rice cooker (for 30-45 minutes till cooked). Set aside. To avoid the rice from drying out, keep it covered till use.

Heat oil in a large wok/pan over low heat.

Fry preserved radish, shiitake mushrooms, dried shrimp, and shallot until fragrant. Add salt and mix well.

Add cooked glutinous rice into the wok. Using low heat, gently press and flatten the rice into the pan (to ensure even frying).

Once the rice is evenly spread and less clumped together, sprinkle in parsley and peanuts. Stir gently to combine.

Continue frying over medium heat for another 5 minutes, stirring occasionally.

Turn off heat, let it set and cool slightly before serving.