Wash the glutinous rice in a large bowl by moving it around in the water with your fingers and then drain. Repeat 3 times.
Keep the rice in the bowl and pour boiled water over the top until the rice is submerged. Use a spoon and stir for 2 minutes.
Drain the water and add enough boiling water to completely cover the rice by 2 cm. Let the rice soak for 20 mins and stir with a spoon every 5 mins.
Place the dried shrimp in a pot and add 1.5 cups of tap water. Bring the water to a boil and cook the shrimp for 10 mins on low - medium heat. After 10 minutes, turn off the heat and strain.
Cut your Chinese sausage, shrimp, onions and spring onions.
Strain the rice with a strainer and rinse under a tap with warm water. Move the rice around with your fingers until the rice no longer feels gooey.
Place the rice in a microwaveable bowl / casserole dish and add 220 ml of boiling water and Maggi seasoning. Stir the bowl until combined.
Place the lid or a plate over the bowl (the plate does not need to seal the bowl completely) and cook in the microwave for 6 mins on high.
In a small pot, add 1 tbsp of canola oil and fry the diced onion for roughly 1 min on medium heat. Then add the Chinese sausage and spring onion. Cook for a further 2 minutes and then take off the heat. Remember to keep stirring and don't let it burn.
After 6 minutes, use oven mitts to take the rice out of the microwave. Add the sugar, shrimp, preserved radish and the rest of the fried ingredients to the rice and mix. Cook in the microwave with the lid on for another 4 minutes on high.
After 4 minutes take out the bowl and fluff up the rice with chopsticks. Put the bowl back into the microwave for 2 mins on high.
Take the bowl out of the microwave and fluff up the rice. Leave the rice to rest with the lid on for 10 minutes and then serve with fried shallots.