Soak shitake mushroom. Cut shitake mushroom and vegi ham into small slices.
Soak rice over night.
For best result, drain the rice, place rice in a traditional wood pot and steam for 30 to 40 minutes. Stir once to make sure the rice cooks evenly. Remove when rice is fully cooked. (You can also use a rice cooker)
In a heated wok with oil, stir fry vegi ham until fragrant. Set aside. Stir fry shitake mushroom until fragrant. Add sesame oil and soy sauce, bring to boil. Add water, five spice powder, salt and sugar and bring to boil. Mix in rice and vegi ham. Do not allow the rice to cool before mixing or it will stick together.