1 pkg. shrimp
3 eggs, fried and chopped
1 carrot, minced
Pea pods, chopped
Bamboo, chopped
4-5 black mushrooms (shitake)
1 c. water
1 tsp. hon dashi
2 tbsp. soy sauce
1 tbsp. sugar
1 tbsp. cooking wine
Rice vinegar
2 c. cooked rice
1 sheet nori (dried seaweed)

Soak black mushrooms for 30 minutes. Squeeze water out of them and chop them into small pieces. Mix 1 cup water, 1 teaspoon hon dashi, 2 tablespoons soy sauce, 1 tablespoon sugar and 1 tablespoon cooking wine. Cook the carrots, mushrooms, and bamboo in the water mixture. Cook until carrots are cooked.

Mix the cooked rice with the rice vinegar. Stir and fan until the rice is shiny. Strain the carrot mix and add to rice. Add some of the liquid from carrot mix for a better flavor. After stir-frying shrimp and pea pods, add them to the rice. Cut nori into narrow shreds. Top rice with chopped fried egg and nori.