Wash the rice (18 oz) with water three times, draining water and using clean water each time. Use your fingers to gently swirl the grains around to dislodge any dirt or debris.

Add the drained rice to the inner rice cooker pot. Measure out the water (2 cup) and pour into the pot. Place the inner pot into the rice cooker and start cooking.

After it’s done cooking, fluff the rice and add to a serving plate.

Cut the chicken breast (6 oz) into thick slices, then cut into strips half lengthwise.

Rotate and cut the strips into 1/2-inch cubes.

Place the chicken in a bowl. Add the cornstarch (1 teaspoon), water (1 tablespoon), and salt (0.50 teaspoon). Mix together by hand , lightly squeezing the marinade ingredients into the chicken.

Peel and devein the shrimp (3 oz), if needed.

Cut shrimp in half lengthwise. You can skip this step if using smaller shrimp.

Place in a bowl and add the cornstarch and white pepper (0.25 teaspoon). Use your hands to gently mix in the marinade ingredients.

Place the scallops (2 ounce) in a bowl and add the cornstarch (1 teaspoon) and white pepper (0.25 teaspoon). Again, use your hands to gently mix in the marinade ingredients.

Rehydrate the dried shiitake mushrooms (0.50 oz) by soaking in warm water for at least 15 minutes.

Cut the mushrooms into thin strips. Rotate and cut the slices into 1/4-inch cubes.

Peel the carrot (2 oz) and cut into 1/4-inch thick slices. To make a flower pattern, cut notches around the carrot before slicing (optional).

Peel the garlic (2 clove) and trim off the hard ends. Cut into thin slices.

Peel the ginger (0.50 oz). Cut into chunks, then into thin slices.

Prep the green onions (1 oz). Cut the whites into chunks and dice the green part.

In a small bowl, combine the oyster sauce (2 tablespoon), light soy sauce (0.50 tablespoon), dark soy sauce (1 teaspoon), chicken bouillon powder (1 teaspoon), sugar (1 teaspoon), white pepper (0.25 teaspoon), and cooking wine (1 tablespoon).

Combine the potato starch (2 teaspoon) and water (2 tablespoon) and mix to thoroughly combine.

Crack the eggs into a small bowl and beat.

Heat the wok on high and add the oil (0.50 tablespoon). Use a spatula to spread the oil all around the wok.

Add the eggs. Immediately stir them around to prevent burning and cook for just 10 to 15 seconds.

Add the cooked rice. Lower the heat and stir fry with the eggs, pressing down to break apart any clumps, for 2 to 2.5 minutes. Add more oil (0.50 tablespoon) along the sides of the wok.

Add the salt (0.50 teaspoon) and light soy sauce (1 teaspoon), then stir fry for 30 to 40 seconds.

Add half of the green onion greens and stir fry for another 2 to 2.5 minutes.

Taste test and adjust if necessary, then plate the rice.

Clean the wok of any remaining rice.

Heat the clean wok on high, then add the oil (1 tablespoon).

Lower the heat, add garlic and ginger, then stir fry for 10 to 15 seconds.

Add the green onion whites and stir fry for 10 to 15 seconds.

Add the shiitake mushrooms and stir fry for 30 to 40 seconds.

Add the chicken and stir fry for 40 to 50 seconds.

Add the scallops and stir fry for 30 to 40 seconds. Add more oil (1 teaspoon) to get a better fry.

Add the shrimp and carrot and stir fry for 30 to 40 seconds.

Splash in cooking wine (2 teaspoon) around the edge of the wok and stir fry for 20 to 30 seconds.

Add in the boiling water (1.5 cups), bring everything to a boil, around 30 to 40 seconds.

Add the sauce, mix it in and cook for 30 to 40 seconds.

Taste test and add salt, if needed. Mix in thoroughly if using.

Lower the heat, add the slurry a bit at a time while stirring the sauce.

Add more dark soy sauce for a darker color and mix in, if needed.

Add sesame oil (1 teaspoon) and finishing oil (1 teaspoon), mix in and turn off the heat.

Ladle the sauce onto fried rice.

Sprinkle the rest of the green onion greens on top as garnish.