1: Prepare the lap cheong and shiitake mushrooms by slicing them.
2: Dice the carrots and broccoli.
3: In a pan, cook the lap cheong until slightly crispy.
4: Add shiitake mushrooms, carrots, and broccoli to the pan, and stir-fry until tender.
5: Add cooked jasmine rice to the pan and mix well.
6: Pour in oyster sauce, soy sauce, and white pepper, stirring to combine.
7: Push the rice mixture to the side, crack the egg into the pan, and scramble it.
8: Mix the scrambled egg into the rice mixtures.
9: Drizzle zhong sauce over the top and stir to ensure even flavor distribution.
