3 tablespoons vegetable oil, 2 large eggs, 1/4 cup finely chopped scallion, 1 tablespoon minced garlic, 1 medium yellow onion, finely diced, 1 medium carrot, finely diced, 2 tablespoons chicken stock, 2 teaspoons rice wine, 2 teaspoons sesame oil, 1 tablespoon soy sauce, 4 medium scallops, finely diced, 1 finely diced fresh sea cucumber (or 3 large fresh shiitake mushrooms, finly diced), 1 cup finely diced winter bamboo shoot (preferably fresh, but canned may be used), 4 cups cold cooked rice, 1 cup finely diced cooked ham, 1/2 teaspoon salt, 1/2 teaspoon ground white pepper. Add 1 tablepoon of oil to a wok and place over high heat, swirling the oil to coat the wok thoroughly. When the oil is hot, beat the eggs, add them to the wok, and swirl them around so they cover the bottom and sides in a thin sheet. After a minute, flip the egg sheet and cook until firm. Remove it from the heat and cut into small pieces. Wipe the wok with a towel and add 2 tablespoons of oil. When the wok is hot, add the scallion, garlic, and onions and stir for 1 minute. Add the carrot, chicken stock, rice wine, sesame oil, and soy sauce and cook for 1 to 2 minutes. Add the scallops, sea cucumber, and bamboo shoot and stir for 2 to 3 minutes. Add the rice, ham, salt, and pepper, stirring for 2 minutes. Add the egg, stir for another minute, then remove from the heat and serve.
12 jumbo shrimp, shelled and deveined, 1/2 teaspoon ground white pepper, 1/2 teaspoon salt, 2 teaspoons rice wine or sherry, 2 scallions, white parts only, finely shredded, 1 teaspoon ginger, peeled and minced, 1 large egg and 1 egg yolk, 1 cup all-purpose flour, 2 1/2 tablespoons cornstarch, 1 quart vegetable oil. Butterfly the shrimp so that they can be spread out flat, and tenderize them by pounding them lightly with the flat side of a cleaver. Arrange the shrimp on a plate and rub with pepper and 1/4 teaspoon of salt. Sprinkle with wine, scallions, and ginger, then cover with plastic wrap and place in the refrigerator for 30 minutes, or up to 2 hours. In a bowl, beat the egg and egg yolk. add the rest of the salt. Stir in 1/2 cup of the flour and the cornstarch; mix thoroughly. The batter should be thinner than pancake batter. If it is to thin, add more flour and cornstarch (three parts flour to one part starch). Pour the remaining 1/2 cup flour onto a plate. Place the batter bowl, flour plate, and marinated shrimp next to the stove. Place the oil in the wok over medium-high heat until it is hot but not smoking. As the oil heats, dredge the shrimp one at a time in the flour and set them on the edge of the plate. When the oil is hot, dip each shrimp into the batter, holding it by the tail. Wipe off any excess batter with your fingers ang gently slip the shrimp into the wok, being careful not to splash the oil. Once the wok is filled with shrimp (depending on the size of your wok, you may have to fry in two batches), increase the heat to high and fry until golden brown, about 5 minutes. Drain the shrimp on paper towel and serve immediately.
