Once the rice has soaked for 3 hours, drain the rice well (easiest is with a sieve). Set aside.
In a large non-stick pan or wok, add oil and thinly sliced shallots on medium-low heat. Keep stir-frying until shallots have turned deep golden, lightly crispy and fragrant. About 5 minutes. Remove from the pan and set aside.
In the same pan, add Chinese sausages and shiitake mushrooms and stir fry on medium heat for about 2 - 3 minutes. Add in minced garlic, stir fry for 1 minute.
Add half of the golden shallots back into the pan along with pork mince and dried shrimp skin. Turn the heat up to high and stir fry for 2 minutes.
Deglaze with shaoxing wine, reduce then add in remaining seasoning ingredients. Stir fry for about 30 seconds, caramelising the soy sauces. Add in drained rice, stir fry for 2 minutes then pour in reserved shiitake mushrooms soaking water.
Reduce heat to medium and stir fry for 1 - 2 minutes until the water has been fully absorbed into the rice. Stir in remaining golden shallots. Turn the heat off.