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Cut white and light green sections of green shallots into 5cm lengths. Thinly slice dark green sections diagonally.
Combine Shaoxing, garlic, ginger, soy sauce, hoisin and five spice powder in a jug.
Heat a wok or large, deep frying pan over high heat. Add oil and swirl to coat. Add pork and cook, breaking up mince with a wooden spoon, for 6-8 minutes or until pork is browned and crispy. Add vegetable stir-fry mix and cook, stirring, for 5 minutes or until vegetables are almost tender. Add white and pale green shallot and hoisin mixture, and cook, stirring, for 1-2 minutes or until combined and slightly softened.
Divide rice and pork mixture among serving bowls. Sprinkle with dark green shallot sections, to serve.