Fujian Fried Rice with Seafood and Savory Gravy

Heat a wok over high heat until lightly smoking, then add a little oil. Pour in the eggs and scramble just until nearly set, breaking them into small pieces. Transfer to a bowl and set aside.

Return the wok to high heat and add more oil. Add the rice and stir-fry until heated through and separated. Pour in the rice seasoning sauce and toss until the rice is evenly seasoned and steaming. Fold in the scrambled eggs, then transfer the fried rice to a large shallow serving dish.

Add a little more oil to the hot wok and spread in the pork. Sear briefly, then stir-fry until lightly browned but not fully cooked through. Remove to a plate. Repeat with the chicken, cooking just until lightly seared, then remove.

Add the remaining oil to the wok over medium-high heat. Stir-fry the shredded scallops for about 20 seconds until fragrant, then add the mushrooms and cook for another 20 seconds. Add the shallot and garlic and stir-fry briefly until aromatic.

Add the shrimp and stir-fry for about 30 seconds, just until the outside turns opaque. Stir the gravy base again and pour it into the wok. Bring to a simmer, then add the peas and carrots along with the pork and chicken.

Once the sauce returns to a gentle simmer, stir in the cornstarch slurry a little at a time until the gravy is thick enough to coat a spoon. Spoon the hot seafood and meat gravy over the fried rice and serve immediately.