Soaked 3 dried shitake mushrooms and 3-5 dried scallops 2 hours ahead. Dice the mushroom finely. Put the scallop in a small blender to blend for 10 seconds or until it becomes nice and fluffy.
Put 40 grams of jin hua ham and 40 grams of chicken breast into a bowl along with a drizzle of Chinese cooking wine. Steam for 20 minutes. Save the steaming liquid and dice the ham and chicken finely.
Dice the rehydrated sea cucumber (can be replaced with fresh sea scallop) and shrimp. set it aside
Pre-blanched the bamboo shoot, carrot, peas in boiling water for about 40 seconds. Set it aside.
Crack 2 eggs and whisk them until you don’t see any obvious egg white.
Heat your wok until smoking hot. Add a few tbsp of oil. Toss in the egg. Stir with a pair of chopsticks as fast as you can. In about 3 minutes, all the eggs will be crumbled into small little bits. Squeeze the egg with your spatula so you can get rid of the oil. Set it aside.
You should have some oil left in the wok. If not, you can add a little more. Turn the heat back on high. Toss in the jin hua ham, shredded scallop, diced shitake mushroom, sea cucumber (or fresh scallop), shrimp, and chicken thigh. Sauté them for a couple of minutes.
Add the cooked day-old rice; keep stirring on high heat for a few minutes or until you can see some grains dancing and jumping at the bottom of the wok.
Add the blanched vegetables and the crumbled egg. Drizzle in the steaming liquid. Keep stirring until everything is well mixed.
Add some salt to taste. Give it a final toss. Before serving, sprinkle some diced scallion and your fried rice is done.