Place the pork ribs in a large bowl. Add the julienned ginger, sliced garlic, 3 teaspoons of light soy sauce, 1 teaspoon of dark soy sauce, 1 teaspoon of oyster sauce, and 1 teaspoon of cornstarch.

Use your hands to mix everything thoroughly, ensuring each rib is evenly coated in the marinade. Cover the bowl and let it marinate for at least 20 minutes.

While the ribs are marinating, rinse the rice until the water runs clear.

Soak the rinsed rice in fresh water for 10 minutes, then drain it completely in a fine-mesh strainer.

Prepare your vegetables: cut the mushrooms and carrot into chunks, and have your chestnuts ready.

Heat a tablespoon of oil in a large skillet or wok over medium heat. Add the marinated ribs and cook for 4-5 minutes, turning occasionally, until they are browned on all sides.

Remove the ribs from the skillet and set them aside.

Using the same pan without adding more oil, stir-fry the mushrooms, carrot, and chestnuts until fragrant.

Season with salt, sugar, 2 tsp light soy sauce, and ½ tsp dark soy sauce, then stir-fry well to combine.

Add the drained rice to the skillet with the vegetables.

Stir continuously for about 2 minutes until the rice is evenly coated in the seasonings and has started to dry out.

Transfer the entire contents of the skillet (the rice and vegetable mixture) into the inner pot of your rice cooker.

Spread it out into an even layer. Place the seared pork ribs on top of the rice.

Pour in water (or the reserved mushroom soaking water) until the liquid just barely covers all the ingredients.

It should be slightly less water than you would normally use to cook the same amount of rice.

Close the lid, set the rice cooker to the standard "Cook" function, and let it run through its full cycle.

Once the cooking cycle is complete, let the rice rest in the rice cooker with the lid on for an additional 5 minutes. Then, open the lid, fluff the rice gently with a paddle, and garnish generously with chopped spring onions before serving.