Soak the dried Shitake mushrooms in hot or warm water while preparing everything else.
Wash and rinse the rice at least twice then strain and set aside.
Combine ginger, garlic, soy sauce, dark sweet soy sauce, Maggie, ground white pepper, honey, and sesame oil. Add the rehydrated Shitake mushrooms.
Add rice and chicken stock. Stir to combine
Put the lid on and cook the rice using medium heat for 30 minutes. No need to open or stir. * Or if you use the rice cooker, just combine everything and cook it as normal.
Sprinkle some spring onion or cilantro, sesame seeds, fried shallots if you have any. Drizzle some sesame oil on the top and enjoy !