Ingredients
75 g (about 2.6 oz) rice, 12 shrimp, 15 g each of peas, carrot, and rehydrated shiitake mushrooms, 2 eggs.
Seasonings
Garlic, minced; salt, pepper, sesame oil, rice wine, and cornstarch, 1/2 teaspoon each; sugar and white vinegar, 1 teaspoon each; vegetable oil, as needed.
Preparation
1. Crack the eggs into a bowl and beat until smooth; rinse the peas and drain well.
2. Wash and dice the carrot into 1 cm cubes; remove the stems from the shiitake mushrooms, wash and dice them; devein the shrimp, wash, then toss with a pinch of salt and cornstarch, and marinate for 10 minutes.
3. Rinse the rice, add an appropriate amount of water, steam it in a steamer until cooked, then transfer to a plate.
Steps
1. Heat vegetable oil in a wok or pan until it reaches about 70% hot (just beginning to smoke), then add minced garlic and stir-fry until fragrant.
2. Add peas, diced carrots, diced shiitake mushrooms, and shrimp, stir-frying until well combined, then pour in water and bring to a boil.
3. Add rice wine, salt, sugar, white pepper, white vinegar, and sesame oil to season, then skim off any foam from the surface.
4. Slowly pour in the beaten egg and cook until set, then thicken with a cornstarch slurry and ladle over the rice to serve.