1. in a large saucepan, bring salted water to a boil, form the long grain rice in it and make it 12-15 min. pour it off and let it cool.
Heat 1 tbsp of oil in a large frying pan over medium heat, pour in the beaten eggs and let them set. Slide the omlette onto a plate, roll it up and cut it into fine strips.
Drain the mushrooms, remove the stems and finely chop the caps. Heat 1 tbsp oil in a wok and stir-fry the shallots or onions until brown and crispy. Lift them out and set aside. 4.
Add the crab tails and garlic to the wok, maybe a little more oil, and stir-fry for a minute. Lift out all together. Add another 1 tbsp of oil to the wok.
5. stir-fry pork and mushrooms for 2 min, lift them out and set aside. Steam the sausage for 5 min and cut it diagonally into slices.
6. wipe out the wok, heat the remaining oil and stir-fry the long grain rice, adding more oil if necessary. Stir in pepper, salt, soy sauce and half of the cooked ingredients.
Add the peas and half of the scallions and turn the mixture to the other side until the peas are cooked. Pile the fried long grain rice on a plate and form the remaining ingredients, also the remaining spring onions, on top. Thread
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