Add red chiles and dried shrimp and cook for 1 minute. Add mushrooms, season well with salt and pepper, and cook until softened, about 5 minutes. Add ginger, soy sauce, sesame oil and sweet wine. Stir and scrape bottom of pan with a wooden spoon to deglaze. Add 1/2 cup water and simmer 1 minute.
03Turn off heat and add cooked sticky rice. Sprinkle lightly with salt and mix well with 2 spoons to incorporate. Serve immediately or transfer to several individual heatproof bowls. (Rice may be reheated later in a water bath.) If desired, invert bowls onto plates. Garnish with scallions and cilantro.