Ingredients
300 g (about 10.5 oz) white rice, 50 g (about 1.8 oz) eggs, 25 g (about 0.9 oz) each of soaked sea cucumber, soaked dried scallops, and cooked ham, 35 g (about 1.2 oz) each of cooked chicken breast, pork, and cooked bamboo shoots, 20 g (about 0.7 oz) each of battered shrimp and cooked duck gizzard, 15 g (about 0.5 oz) each of soaked shiitake mushrooms and green peas, 75 g (about 2.6 oz) chicken broth.
Seasonings
50 g lard, 25 g each of chopped scallions and Shaoxing wine, 10 g salt.
Instructions
1. Cut the sea cucumber, ham, and other ingredients into small dice; beat the eggs with salt and chopped scallions until well combined; heat oil in a wok over high heat, quickly stir-fry the shrimp until cooked, then remove; add the diced ingredients and stir-fry, then add Shaoxing wine, salt, and chicken broth, bring to a boil, and transfer to a bowl to serve as the assorted topping.
2. Heat the wok over high heat, add oil and heat until it reaches about 350°F (175°C), then pour in the eggs and scramble them until broken into small pieces. Add the rice and stir-fry together, then pour in half of the topping mixture and stir-fry until well combined. Transfer two-thirds of the fried rice into a bowl. Add the remaining topping mixture, shrimp, green peas, and chopped scallions to the wok, stir-fry until evenly mixed, then spoon this over the rice in the bowl to cover the surface. This dish glistens like scattered gold, with a glossy, oil-kissed sheen and an irresistible aroma.