Soak sticky rice in cold water for at least 4 hours, up to 12.

Prepare steamer with water and bring to a boil.

Soak dried scallops in rice wine in a heatproof bowl.

Steam scallops for 2 hours, replenishing water as needed.

Line steamer with cheesecloth.

Drain and rinse the rice, then spread it over the cheesecloth in the steamer.

Steam rice for 1 hour, sprinkling with water occasionally.

Soak mushrooms in boiling water for 30 minutes.

Remove mushroom stems and slice the caps, reserving 1/2 cup of soaking liquid.

Transfer steamed rice to a platter and let it cool slightly.

Shred scallops into threads.

Steam sausages for 5 minutes.

Slice sausages diagonally.

Slice scallions, separating white/pale green parts from dark green parts.

Combine oyster sauce, soy sauce, sugar, and salt.

Heat peanut oil in a wok.

Stir-fry mushrooms and white/pale green scallions for 1 minute.

Add sausage and scallops and stir-fry for 1 minute.

Add rice and stir-fry for 1 minute, breaking up any clumps.

Add scallop- and mushroom-soaking liquids and oyster sauce mixture; stir-fry until rice is well coated and hot (2 minutes).

Add sesame oil, black pepper, and remaining scallion greens; stir-fry until combined.