Grandma's Hokkien Glutinous Rice 阿嬷的古早味福建油饭

Wash and soak Glutinous rice, mushrooms and set aside. Remember to reserve the soaking liquid from the mushroom.Marinate the pork belly with all the seasonings. Cling wrap and allow it to marinate in the fridge for at least an hourDrain the soaked mushroom and reserved 200 ml of the the drained water for later use (add more water if the soaking liquid did not reach the 200ml mark).Slice the mushroom thinly and set asideHeat 2 tablespoon of oil in a frying pan over medium heatAdd the chopped shrimp and fry until crispyAdd in Garlic and Saute until fragranceThen, add in sliced mushrooms, pork belly and drained glutinous riceStir fry until the outer layer of the pork belly is cookedAdd in the reserved soaking liquid from the mushroom and bring it to boil.Once boil, reduce the heat to medium low, cover with lid and allow it to simmer until the rice ALMOST absorb the liquid (stir occassionally to prevent sticking to the pan)Remove from the heat and transfer the glutinous rice mixture into a heatproof container or baking dishSteamed over high heat for 20 to 30 minsCover with aluminium foil when steaming to prevent water droplets from getting into the glutinous riceGarnish generously with fried shallot, chopped spring onions and chilli (optional). Drizzle over some sesame oil for extra fragrance