Steamed Rice with Salted Fish and Minced Pork

I went for a 4-hour walk with a friend at MacRitchie Reservoir yesterday. Due to lack of regular exercise, my body was aching very badly when I woke up this morning. I felt like lying on my bed all day long but of course it's impossible to do so as I still have tonnes of chores to do at home. So for my lunch, I prepared a simple one-pot dish, steamed rice with salted fish and minced pork. It is similar to the another steamed rice with chicken dish that I cooked before and it's equally yummy and satisfying!

Steamed Rice with Salted Fish and Minced Pork Recipe
Recipe adapted from Flavored Cooked Rice (有味饭)

Ingredients A:
Rice, enough for two persons
1 tbs fried shallots
1 tbs chopped spring onion
1 egg (optional)

Ingredients B:
200g minced pork
1 piece of salted fish, about 1X3cm, chopped
2 pcs dry mushroom, soaked until soft and chopped into small pieces
1 tbs chopped ginger
1 tsp fried shallot oil
1 tsp cornstarch
1/2 tsp sesame oil
1 tsp light soy sauce
Pepper, to taste

Sauce:
1 tbs oyster sauce
1/2 tbs light soy sauce
1 tsp sesame oil
1 tsp shaoxing wine
2 tbs boiling water

Method:
1) Combine minced pork with remaining Ingredient B. Stir with a spoon until the mixture is slightly sticky. Set aside for about 15 minutes.
2) Rinse rice. Put the rice in a heat proof bowl, add water. As the cooked rice would absorb gravy from the pork mixture, the amount of water added should be less than what you would normally use to prevent the rice from turning mushy.
3) Place the bowl in a preheated steamer and steam for about 20 minutes, or until the water is almost absorbed by the rice. Spread minced pork mixture on the rice and let it steam for another 15 minutes.
4) In the mean time, prepare the sauce by mixing all ingredients in a small bowl. Set aside.
5) Pour sauce over the rice with minced pork. Crack an egg on it, continue to steam until the egg is almost cooked. The egg yolk should be slightly wobbly.
6) Turn off heat, remove the bowl from the steamer. Sprinkle fried shallot and chopped spring onion on it, serve hot.