Fujian Fried Rice

For the rice:

• For the rice:
• 2 cups cooked rice
• 3 oz small shrimp
• 2-3 broccoli rabe or Chinese broccoli stems, diced*
• 1-2 Chinese dried scallops, soaked in water overnight, diced (optional)
• 2-3 shitake mushrooms, diced
• 1 clove garlic, minced
• 2 green onions, sliced
• 2 eggs, beaten

For the marinade:

• 1 tbsp Shaoxing wine
• Ground white pepper to taste
• Dash of salt

For the sauce:

• 3/4 cup chicken broth
• 1 tbsp soy sauce
• 1 tbsp corn starch
• 2 tbsp water

1. Devein the shrimp and either chop them up or leave them whole. Mix the wine with the salt and white pepper and pour over the shrimp. Cover and let marinate in the fridge for 15 minutes.
2. Now heat some cooking oil over a high flame. Add the garlic and mushrooms and saute for one or two minutes, taking care not to burn the garlic. Add the vegetables and the shrimp and keep cooking until the vegetables begin to soften and the shrimp is cooked through.
3. To make the sauce, put the chicken stock and soy sauce together in a small pot and bring to a simmer. Let cook for two minutes. Dissolve the cornstarch in the water and pour into the sauce. Reduce to low heat.
4. In a large frying pan or wok, add the beaten eggs and cook over high heat until they are about halfway set. Now add the rice and stir until combined.
5. Keep stirring until the eggs are done and add salt to taste. Transfer to a serving bowl and pour the sauce over.