Wash and rinse over tap water 2 to 3 times or until the water is not murky. Drain well.
In a heated non-stick pan with 1 tablespoon of oil, sauté shallots until they turn translucent. Add in the mushrooms and continue to cook until aromatic.
Then, add in the taro cubes and give it a quick toss until the taro releases its aroma. Season with vegan oyster sauce and soy sauce.
Place in the drained rice, Chinese 5-spice powder, white pepper, and dark soy sauce, then toss to combine.
Add the mustard greens and give it a final toss. Turn off the heat and transfer the mixture to a rice cooker.
Add in the liquid and turn on the rice cooker.
Once ready, let the rice cool down a little, then use a fork or chopsticks to fluff the rice to combine all the ingredients together. Add more soy sauce if needed.