1. Heat rice in a wok over high heat, stirring often until dark golden brown. Use a mortar and pestle to grind to a powder.
2. Heat oil in a wok over high heat. Add all the mushrooms and stir-fry for about 2 minutes or until mushrooms just start to collapse. Remove from heat and toss through eschallots, 2 tbsp of the roasted rice powder, dried chilli powder, sugar, fish sauce, lime juice, coriander and mint.
3. Pile onto a plate and serve warm with cabbage leaves and snake beans.