If you’re using dried Shiitake mushrooms, rinse them, then submerge them in warm water until softened. This takes at least 2 hours, but it’s easiest to just soak them overnight. Squeeze the water out of the soaked mushrooms before cutting them into quarters, and set aside. Save the mushroom water! If using fresh mushrooms, just dice them.

Heat 2 tablespoons of oil in wok over medium heat. Cook the minced ginger until lightly browned. Add the pork belly, and turn up the heat, stir-frying until the pork is lightly browned around the edges. Add the mushrooms and stir-fry for another two minutes.

Turn down the heat and add 1½ tablespoons of Shaoxing wine, 3 tablespoons of light soy sauce, ¾ tablespoon of dark soy sauce, 1 tablespoon sugar, and ½ cup water, mushroom soaking liquid, or stock. (Use ¾ cup liquid if your stove has a higher BTU). Stir, and turn up the heat to bring the mixture to a boil. Turn the heat back down to medium, cover, and simmer for 10 minutes until the pork is softened and a bit more tender.

Now add the cooked rice, stir, and mix everything well using medium-low heat. Make sure all of the rice kernels are well-coated with sauce. Sprinkle a few drops of water in if the rice looks dry, but unlike fried rice, this should be a little saucy! Lastly, mix in the chopped scallions, and serve!