In a fine mesh sieve, rinse rice under cold water several times until water runs clear. Transfer to a large bowl and soak in cold water for 6 hours to overnight. After it has soaked, drain and reserve.

Soak mushrooms and shrimp separately until softened, about 2 hours. Drain mushroom and cut into medium dice or thin slices. Drain and coarsely chop shrimp.

In a medium pot or wok over high heat, bring water to a boil and steam sausage for 5 to 10 mins, or until softened and cooked through. Rest until cool enough to handle, and cut into medium dice. 

In a measuring cup, combine soy sauce, pepper, sesame oil, oyster sauce and sugar with 1 cup of chicken broth. Reserve.

In a large non-stick pan over medium-high heat, add vegetable oil, sausage, mushroom and shrimp, and sauté until fragrant, about 5 mins. Reduce heat to medium-low, add in rice and stir to coat the grains. Pour in the mixture of chicken broth and condiments, and stir until liquid is absorbed. Add another 1/2 cup of broth, and continue to stir until liquid is absorbed. Check for doneness: the rice should be cooked (not crunchy), but still chewy and not mushy. Keep adding broth and stirring until rice is cooked through, adding 1/4 cup of broth at a time until rice is cooked. 

Add in green onions and stir to distribute evenly. 

If using egg strips to garnish, prepare by beating eggs with a tsp of water in a small bowl. Heat a wide non-stick skillet over medium heat, and pour in egg mixture, swirling the pan to get an even, thin layer. Once it's cooked through, let cool before cutting into 1/4" wide strips.

Serve rice with egg strips and cilantro on top.