Bring 400 ml salted water to the boil. Stir in rice and let it swell for about 20 minutes at low heat. In the meantime peel carrots and cut them into coarse strips. Clean and wash spring onions and cut into coarse rings.
Clean, carve and wash the shiitake. Wash pork cutlets, dab dry and cut into fine strips. Heat oil in a pan and fry pork cutlets, carrots, mushrooms and spring onions for about 3 minutes.
Season with salt and pepper and dust with curry. Add stock and bring to the boil. Stir cornflour and 1 tablespoon of water until smooth and thicken the shredded meat. Stir in yoghurt. Season to taste with soy sauce.
Arrange shredded rice on plates and garnish with herbs.