Fujian Fried Rice

Prepare all ingredients: dice chicken breast and char siu, peel and devein shrimp, slice rehydrated dried shiitake mushrooms, julienne carrots, mince garlic and ginger, slice green parts of scallions and white parts of scallions separately.

Heat 30 grams of vegetable oil in a large wok over high heat until smoking. Add the eggs and quickly scramble them until just set, then remove from the wok and set aside.

Add the cooked jasmine rice to the hot wok, breaking up any clumps. Stir-fry vigorously for 3-5 minutes until the rice is heated through and slightly toasted, achieving 'wok hei'.