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Soak your dried ingredients in hot water for 2-3 hours.
Prepare your rice by cooking it at a dry ratio of 1.2 parts rice to 1 part water, then spread it out to cool.
Dice the pork, chicken, ham, bamboo shoots, and reconstituted mushrooms.
Marinate the shrimp, chicken, and pork, and prepare the sauce/seasoning liquid.
Longyau the wok, then fry the shrimp until done and set aside.
Fry the meats, mushrooms, scallops, ham, peas, and bamboo shoots in stages, then add the sauce/seasoning liquid.
Longyau again, then scramble the eggs in the wok.
Add the rice to the eggs, fry over high heat, then mix in the other ingredients and serve.