Prepare the rice according to directions, either using a rice cooker or on the stove top.
While the rice is cooking, soak the mushrooms in very hot or boiling water for about 15-20 minutes until they are soft. Remove the tough center stem and dice.
Soak the shrimp the same way, set aside.
Saute the mushrooms, sausage and bacon over medium heat for 3 to 4 minutes, add soy sauces, water and sugar, reduce heat, cover and simmer for about 15 minutes. There should be about 1/2 to 3/4 cups of liquid left.
Toss the mushroom mixture and dried shrimp over the rice, adding the broth a little at a time, stirring well. You may not need to add all the broth, taste and decide. Garnish with sliced green onions.