Rinse the Calrose rice in cold water, draining 3 times until the water runs clear.
Add 2 ¼ cups of water to the rice cooker pot, then cook according to the rice cooker settings.
To cook the Chinese doughnut, place it in an air fryer at 350°F for 8 minutes or until crispy. Once done, remove and slice each doughnut in half, yielding four pieces.
Lay a 14-inch sheet of plastic wrap flat on a smooth surface.
Take ¼ of the cooked rice and spread it into a 10x8-inch rectangle, using a rice paddle to maintain the shape.
Place a small amount of pickled mustard greens and pork floss near the center of the rice.
Add a piece of the crispy Chinese doughnut, then top with a fried egg.
Garnish with fried shallots, sliced green onions, and cilantro leaves.
Carefully roll the rice into a burrito shape using the plastic wrap, making sure to keep everything tightly packed.
Twist both ends of the plastic wrap to seal the hand roll.
