2 tablespoons vegetable oil
5 shiitake mushrooms, diced
4 ounces green peas
4 ounces diced carrot
4 cups cooked jasmine rice, chilled
2 small fresh lotus leaves (see Cook's Note)
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
12 lotus seeds, cooked and popped (rubbery shell removed)
1 lotus flower for garnish, optional
Water for steaming
Soy sauce and sliced red chile
Lotus leaves can be found at specialty Asian markets.
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