Shiitake Fried Rice with Chicken

250g cooked rice (three hours before)
100g dried shiitake mushrooms, steep with warm water for one hour, strain the water and slice into small pieces
3 medium eggs, scrambled
75g yellow onion, minced
40g green onions, chopped
3 cloves garlic, minced
1 ½ tablespoon sweet soy sauce
1 tablespoon extra hot chili sauce
100g chicken fillet, sliced and fried
40g cabbage, sliced
3 tablespoons sunflower oil
½ teaspoon white pepper powder
Salt, to taste

Heat the oil in a wok over high heat. Add yellow onion, garlic, shiitake, chicken, cabbage, green onion, and stir-fry till lightly brown and fragrant (about three minutes). Remove from the heat. Add rice, sweet soy sauce, extra hot chili sauce, season with salt and pepper. Mix until fully incorporated.
Put the wok back over medium heat, and stir-fry about three minutes or until rice is heated through. Add scrambled eggs and stir-fry for half a minute. Serve hot!