2 ounces	dried shiitake mushrooms
2 cups	hot water
4 rice cooker cups	sweet rice
2 rice cooker cups	jasmine rice
5 cups	chicken stock
1 tablespoon	vegetable oil
12 ounces	lap chong, sliced
1 pound	char siu, sliced
10 tablespoons	soy sauce
6 tablespoons	oyster sauce
1 cup	chopped scallions
1 cup	chopped cilantro

1. Soak mushrooms in hot water until softened. Squeeze gently, reserving liquid. Cut off and discard stems. Slice caps.
2. Wash rice in 3 changes of cold water. Drain. Place in rice cooker. Add 1 cup of strained mushroom liquid. Add enough chicken stock to fill rice cooker to line. Let soak for 2 hours.
3. Stir fry lap chong in oil over high heat for 1 minute. Add mushrooms and char siu. Stir fry until lightly browned.
4. Scoop sausage mixture on top of rice in rice cooker. Cook on rice setting.
5. Gently fold in soy sauce, oyster sauce, scallions, and cilantro.