1 tablespoon Cooking oil
200 g Shrimps, cooked, peeled and diced
100 g Carrots, diced and boiled until soft
4 Dried Chinese mushrooms, soaked to soften then drained and diced
100 g Ham, diced
50 g Dried lotus seed, bitter embryos removed and boiled until soft
200 g Rice, washed and cooked
1/2 teaspoon Salt
1/4 teaspoon Ground white pepper
1/4 teaspoon Sugar
1/4 teaspoon Chicken seasoning powder
1 Lotus leaf

Heat oil in a wok and stir fry shrimps, carrots, mushrooms, ham and lotus seeds for 5 minutes. Add cooked rice and stir fry for another 10 minutes. Mix in salt, pepper, sugar and chicken seasoning powder. Scoop rice into a bowl and turn rice over onto lotus leaf. Bring 2 opposite edges of lotus leaf up to enclose rice, then tuck the other 2 edges underneath parcel. Place in a steamer to cook for 10 minutes. Carefully transfer lotus leaf parcel onto a plate and cut open to reveal rice. Serve hot.