1. Cook the rice and allow to cool.
2. Put the cold cooked rice (dry and loose) into a bowl.
3. Slice the bamboo shoots and water chestnuts and add them to the rice.
4. Finely shred the onion and add to the rice.
5. Finely dice the red chilli and add to the rice.
6. Peel and grate the ginger and add to the rice.
7. Mix well and season to taste.
8. Mix in a little dark soy sauce to the rice salad and serve immediately.