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Soak one shiitake mushroom with about fifteen small dried shrimps in one cup of hot boiled water for thirty minutes; keep the soaking liquid.

Dice the pork loin thick and marinate with salt, sugar, cornstarch, liaojiu, soy sauce and white pepper powder, then coat with oil.

Cut the jicama into half inch cubes, mince the lap cheong and the garlic, cut the reconstituted mushroom into chunks.

Wash the rice three to four times, until the rinsing water is at about half its original opacity.

Add the mushroom and shrimp soaking liquid to the rice with enough water to reach the rice cooker's line, and cook.

Long yao: heat the wok piping hot, shut off the heat, add the lard and swirl it around.

Over a medium-low flame fry the minced lap cheong about two minutes until cooked through and lightly browned, then take it out.

Over high heat stir fry the pork about one minute until fully cooked.

Add the mushroom and shrimp, quick fry; add the minced garlic, mix; add the jicama and fry about one minute.

Swirl a tablespoon of soy sauce over the spatula and around the sides of the wok, then mix.

Drop the flame to low and season with dark soy sauce, oyster sauce, salt, sugar and a sprinkle of MSG; mix and remove.

Once the rice cooker is steaming, about fifteen minutes from the end of cooking, top the rice with the stir fry.

When the rice is done return it to the wok with the sliced scallions, add more salt and sugar to taste and mix well.