Soak the rice in cold water for one hour.

Cover the shitake mushrooms with 1 cup boiling water and soak until they are re-hydrated.

Remove the shitakes from the water and reserve the liquid. Put 2 mushrooms to the side. Remove the stem and chop the remaining shitakes into ¼ inch pieces.

Slice the sausage on the bias into ¼ inch slices.

Heat a skillet over medium high. Add the sausage, onions, and mushrooms. Add the rice wine and saute about 5 minutes until the onions are just starting to brown. Stir in the soy sauce and the oyster sauce and set aside.

Drain the rice and put in a sauce pan. Add the reserved whole shitakes, the chicken stock and the reserved water from the shitakes. Bring to a boil over medium high. Turn heat to medium and cook until some of the water has been absorbed and the water is level with the top of the rice and beginning to make little craters. Cover with a tight fitting lid and lower the heat to the lowest it will go. Cook 10 minutes.

After ten minutes, add the sausage mixture to the top of the rice, but do not stir it in. Cover and cook 10 more minutes.

Remove from heat and let stand undisturbed for 10 more minutes.

Remove lid and stir sausage mixture through rice. Season to taste with additional oyster sauce.

Fill a bowl with the rice and invert onto a plate. Remove the bowl and top the rice with about 2 tbsp sweet chili sauce and garnish with cilantro and green onions.