Wash and drain the ribs and then marinate with salt and light soy sauce.
Wash the rice and then add water, corn, carrots and shiitake mushrooms.
Heat up around 1 tablespoon of cooking oil in a wok, fry garlic, ginger and scallion over slow fire until aromatic. Then fry the ribs until slightly browned. Transfer all the content to the rice cooker.
Cook with rice procedure. When the rice is ready, add a small pinch of salt and dash of pepper. Serve warm.
Notes
You can drizzle some light soy sauce if the rice is not salty enough.