Soak your rice overnight. This will help reduce cooking time A LOT.
When ready, put your rice in the rice cooker. Do this by hand. Don't dump it all in, you will get unnecessary water if you just pour it from the bowl.
Add in 1/4 cup of water (yes, really). Turn on the rice cooker, halfway through cooking, open it and mix around the rice. Once the rice cooker says it's done, let it sit for 10 minutes before opening it. After 10 minutes, open it, mix the rice around, add another 1/4 cup of water and cook it until the water is absorbed. Alternatively, you can steam the sticky rice if you don't have a rice cooker.
Meanwhile, while the rice is cooking, cook the filling. In a large wok, add in the tofu, mushrooms, fried onions, dried shrimp, radishes, and pork. Saute for a few minutes then add 1 tablespoon of the soy sauce, 1/2 tbsp. of the five spice powder and the white pepper. Cook until fragrant, about 3 minutes.
Once rice is done, add that to the wok and start folding/stirring to incorporate everything. Add in the rest of the soy sauce and the five spice powder. If you think it needs more, add more. It's all to taste.
This process should take about another 5 minutes to get everything incorporated and tasting just right. Serve hot.
Notes
Storing leftover rice is tricky because it can harbor bacteria if it’s not cooled quickly. If you have leftovers, spread them on a sheet pan while still hot and refrigerate them. Once they’ve cooled, transfer the rice to an airtight container. Sticky rice will keep for 3 to 4 days and it can be reheated in the microwave.