1. Put the rice, water, butter and chicken broth in a pan with a lid.
2. Uncovered, bring the mixture to a rolling boil.
3. Lower to a low-simmer. Cover and cook for 11 - 13 minutes, stirring halfway through the cooking to loosen rice on the bottom of the pan.
4. Take the rice off the heat, fluff with a fork and leave covered for 5 - 6 minutes.
5. Slice the meat into 1/2 - 1/4 inch slices.
6. Mix meat in a bowl with soy sauce, pepper, hoison, oyster, 5-spice and sesame oil.
7. Let marinade for at least 10 minutes - up to an hour.
8. Stirfry onions, garlic and ginger until garlic starts to brown.
9. Add meat and stirfry until cooked thoroughly.
10. Add mushrooms, sprouts, mushrooms. Stirfry for about 5 minutes. (add peas if desired)
11. Stir in rice slowly, mixing thoroughly.
12. Add soy sauce, hoison and oyster with a dash of white pepper.
13. Serve hot!

This recipe serves 4 - 8.