Slice pork into narrow strips. In a mixing bowl, combine seasonings for marinade. Add sliced pork and rub in marinade until thoroughly coated.Set aside for 1 hour.
Meanwhile, soak dried Chinese mushrooms in warm water until softened, drain and dice. Soak dried shrimps in water until softened (about 5 minutes) and drain. Peel and dice yam and carrot. Wash rice grains and drain.
Heat up oil in a wok over medium heat until very hot. Add diced yam and stir fry until partially cooked, about 5 minutes. Scoop out and set aside, leaving the oil in the wok. Fry dried shrimp in oil until very fragrant. Add pork slices (with marinade sauces) and stir fry for a few minutes. Add rice grains, and stir fry for 30 seconds or until well combined.
Place the rice mixture into a rice cooker. Add water and start the cooking process. When water in the rice cooker starts to simmer (boil), quickly stir in the fried yam, diced carrot and mushrooms, and close back the lid of the rice cooker. When end of cooking is indicated on the rice cooker, do not open the lid right away. Let the rice settle for about 10 minutes.
When ready to serve, gently stir to fluff the rice using a rice scoop (be careful not to over-stir, as the soft, cooked yam can break up easily). Dish out, garnish with chopped spring onion (optional) and serve as desired.