Ingredients: 1 1/2 cups long grain rice 4 to 6 large dried scallops 6 to 10 dried black mushrooms 2 oz Chinese smoked ham 2 stalks of diced scallions 2 tbsp Lee Kum Kee Premium Oyster Sauce 1 tbsp Lee Kum Kee Premium Soy Sauce 1/2 tbsp sugar 1/2 tsp salt 2 tbsp peanut oil 1 tbsp Lee Kum Kee Sesame Oil 1/2 tsp black pepper

Method:

1. Add enough water together with rice into the rice cooker and start cooking. Prepare rice before hand and cool it down before use.
2. Soak scallop and mushroom (discard stems) separately with hot water until soft; then shredded.
3. Boiled Chinese smoked ham in water for 10 minutes until soft; then cut into shreds.
4. Stir together oyster sauce, soy sauce, sugar, and salt in a bowl until sugar is dissolved.
5. Heat peanut oil with wok. Add mushrooms and 1/2 portion of scallion and stir-fry; then add ham and scallops. Add rice and stir-fry for 1 minute. Add oyster sauce mixture and stir-fry until rice is well coated and hot, about 2 minutes. Add sesame oil, then add pepper and remaining scallion greens and stir-fry until combined well.