Place drained rice into a fine mesh steamer basket (line with a cheesecloth if the mesh/holes are too big) that can hold double the volume of rice. Sprinkle scallops on top. Set aside and bring water in a steamer pot to boil.
In a hot dry wok, stir the mushroom pieces around to get some of the moisture out, remove and set aside.
Heat 1/3 cup peanut oil in a wok and fry garlic until dark golden brown. Remove garlic and discard. Reserve 1 tsp oil in wok, set aside 1 TBSP and add the rest of the oil into a bowl with 1/2 cup soy sauce. This is used to season the rice.
Add the dried shrimp* to the wok and stir fry until fragrant. Remove, lightly combine into the rice with the dried scallops, place in steamer pot over boiling water, and steam until rice is tender (30-60 mins - long grain cooks faster - medium/short grains longer) (Keep an eye on the water level so it doesn’t boil dry - add more boiling water if necessary) *If desired, rough chop the dried shrimp before adding to rice.)
Add the mushroom to the wok, stir fry and remove. Add a little oil, stir fry the celery and remove. Add the radish, stir fry, push to one side of the wok and add the Chinese sausage with the rest of the reserved oil and fry until browned a bit. Add a bit of green onions and combine with radish and push to one side of the wok and add the cha siu, and stir fry until heated through. Add some green onions and combine cha siu with the sausage/radish mix and add the mushrooms and mix together.
When the rice is done, remove half to a large bowl/pot and sprinkle with the soy sauce/oil mix. Add half the mushroom mixture, half the celery, half the green onions and mix together gently. (I find using a large carving fork easier to mix everything together.) Taste to see if it needs more soy sauce. Repeat with rest of rice.