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Cook rice per package directions. Meanwhile, in medium bowl, combine pork, cornstarch, oyster sauce, soy sauce, and 1 tablespoon water; gently massage together and let sit while preparing remaining ingredients.
In large bowl, whisk together mirin, sesame oil, bouillon, and garlic. Add cabbage and toss, then gently massage together. Let sit until ready to use.
Heat 1 tablespoon canola oil in large skillet on medium-high. Add half of pork in single layer and cook, undisturbed, until browned, 2 minutes. Flip and cook until just cooked through, 30 seconds. Transfer to clean bowl. Repeat cooking with remaining tablespoon canola oil and remaining pork. Remove skillet from heat and return all pork to pan. Add Shaoxing wine and cook, scraping up browned bits, until mostly evaporated, 1 to 2 minutes.
Fluff rice and serve in bowls topped with cabbage and pork and sprinkled with sesame seeds if desired.