Wash the rice and soak in cold water for 2 hours, then drain.
Soak dried shrimp in warm water for 1 hour, clean, squeeze out water and chop into small pieces.
Dice the chicken into soybean-size pieces. Combine chicken with rice wine, cornstarch and 2 teaspoons of soy sauce. Rinse sausage and cut into soybean size pieces. Set aside.
Add the water and the rice to a firm consistency in the rice cooker and cook. When cooked, scooped the rice into a rice bowl, mixed with cooked vegetable oil and cool. Use spoon to separate into granules.
Place the wok on medium heat. Add sausage pieces and stir fry for about 2 minutes until the fat is released. Scoop out the pieces and set aside. Pour 2 tablespoons cooking oil into the wok and heat to medium hot. Add chicken and stir fry for 3 minutes. Add mushrooms and shrimp meat and stir fry for 2 minutes. Add the cooking oil into the wok and heat to medium hot. Add chicken and stir fry for 3 minutes. Add mushrooms and shrimp meat and stir fry for 2 minutes. Add the sausage back and stir well.
Transfer the fried ingredients into the rice bowl and mix well. Place the bowl into a large steamer and steam for 10 minutes to allow all flavors to infuse into the rice.
Preheat a small pot on medium heat. Add sugar, light soy sauce, oyster sauce and sesame oil. Turn off heat immediately. Stir heated sauce well.
Remove rice mixture from the steamer. Pour heated sauce into the mixture and mix well. Toss in the cilantro pieces and serve immediately.