Remove the Chinese sausage and dried shrimp from the steamed rice and finely chop it
Squeeze the excess water from the shiitake mushrooms. If a stem is still intact, cut it out and discard it (they are usually tough). Roughly chop up the shiitakes into small bits.
Roughly chop the peanuts
Set the stove to medium heat and add some oil into a frying pan
Add in the peanuts and lightly toast it for 1 minute
Add in the Chinese sausage and cook it to release some of the oils (approximately 1-2 minutes)
Add in the dried shrimp and shiitake mushrooms and shaoxing rice wine and cook for an additional 1-2 minutes.
Add in the sticky rice and gently break it apart with the ingredients. This might take some light smashing to break apart, since sticky rice loves clumping together :) The goal is to try to seperate as much of the rice grains as possible.
Mix the sugar with the soy sauce and add it in and continue to keep 'smushing' and mixing
Add in the dark soy and mix it until the colour gets evenly distributed, keep mixing.
At this point, do a taste test. Is it too dry? If it is, add 1 tablespoon of water and keep mixing. Repeat this step until you get the right chewy consistency you want.
Add in the green onions and mix into the sticky rice
(Optional) Add in the crispy bits and top it with the egg ribbons