Soak the dried oysters, dried shrimps and dried shiitake mushrooms separately with enough water to completely submerge them. Soak for about one hour. Large oysters may need to be soaked longer. Soak the sticky rice in one cup of water for about one hour.

Drain the shiitake mushrooms and reserve the liquid. Cut off the stems form the mushrooms and slice the caps into strips of about 1/16 inch thick. Set aside. Cut the pork belly into strips of about 1/16 inch thick and set aside.

Heat a wok until a drop of water evaporates immediately on contact. Swirl the vegetable oil into the wok. Add the minced garlic and shallot and stir-fry for about 30 seconds or until they are just about to turn brown. Add the pork belly strips and continue to stir-fry for another minute. Add the rehydrated oysters, shrimps and shiitake mushroom strips and stir-fry for about 30 seconds. Drain the glutinous rice then add it to the wok along with the jasmine rice. Stir-fry for about a minute then add the carrot cubes, Shaoxing cooking wine, soy sauce, water, salt and ground white pepper.

The next step can be done in a wok or in a rice cooker.

If cooking in the wok turn the heat up to high until the liquid starts to boil. Cook for about three minutes on high heat then turn the heat down to medium to simmer. Cook the rice for another ten minutes or until all the liquid has been absorbed. Remove the cover and add the peas to the rice. Mix well and cover the wok again and turn the heat down to very low for about five minutes.

If using a rice cooker pour all the ingredients from the wok into the pot of the rice cooker. Cook the rice according to the rice cooker’s instructions. When the rice is done uncover, add the peas and mix well. Cover the pot again and let the peas steam for about five minutes on the “keeping warm” setting.

Serve the rice in a large serving bowl garnished with chopped scallion.