Soak glutinous rice in cold water for 6 hours. It can be soaked for a minimum of 4 hour and up to overnight. Drain well.

If using, soak dried mushrooms in warm water for at least 30 minutes. Drain, rinse and gently squeeze out excess water.

Finely chop green onion, separating white and light green parts from dark green parts.

Drain the rice. Drain and shred the scallops, saving the liquid. Drain the shrimp, saving the liquid.

Heat a wok on medium and add 1 tablespoon vegetable oil. Add Chinese sausage, pork belly and mushrooms and stir fry for 1-2 minutes. Remove from the wok.

Heat 2 tablespoons vegetable oil in the wok. Add the rice, scallops, shrimp and white and light green parts of the green onion. Stir fry until rice is sufficiently coated with the oil. Add the meat mixture and 2 tablespoons soy sauce to the rice and mix together.

Flatten the top of the rice and start adding the scallop liquid ¼ cup at a time by sprinkling all over the rice. Listen to the liquid evaporate. When the liquid is gone, stir the rice around and repeat by flattening the top of the rice and adding the next ¼ cup of liquid. Repeat until the rice is done. By the fourth time try a grain of rice to see if it’s cooked through. It should not be grainy and raw. If you run out of scallop liquid, use the shrimp liquid or water. The amount of liquid may vary depending on how long the rice was soaked for.

Once the rice is cooked through, stir in remaining green onion and 1 tablespoon soy sauce, if needed. Serve hot.