Ingredients
500 g (about 1 lb) rice, 150 g (about 5 oz) rehydrated sea cucumber, 100 g (about 3.5 oz) ham, 100 g (about 3.5 oz) shelled shrimp.
Seasonings
10 g scallions (chopped), 1 teaspoon salt, 1 teaspoon sesame oil, 1 tablespoon Shaoxing wine, 2 tablespoons soy sauce, 100 g (about 1/2 cup) vegetable oil.
Preparation
1. Steam the ham over high heat until cooked through, then remove and slice into small pieces; devein the shrimp, rinse clean, pat dry, and cut into two pieces each.
2. Split the sea cucumber open, clean and drain it, then slice into small pieces. Place in a pot of fresh water, slowly bring to a boil, then remove and drain.
3. Rinse the rice thoroughly, place it in a container, add an appropriate amount of water, and steam until fully cooked.
Steps
1. Add a small amount of vegetable oil to the wok and heat until it reaches about 70% hot, then add chopped scallions and stir-fry until fragrant.
2. Add cooking wine, then add the sea cucumber slices, ham slices, and shrimp, stir-frying until cooked through; then add soy sauce and salt, stirring to combine, drizzle with sesame oil, and remove from heat.
3. Add vegetable oil to the wok and heat until it reaches 350°F (180°C), then add the cooked rice and stir-fry over medium heat for 5 minutes.
4. Add the sliced sea cucumber, ham slices, and shrimp, then stir-fry until well combined.