Wash vegetables. Peel jicama and carrots. Slice button mushrooms, carrots veggie abalone, jicama and snap peas into similar sizes. Blanch veggie abalone.

Deep fry sizzling rice until golden brown and transfer to a serving platter.

In a heated wok add vegetable oil and ginger. Stir until fragrant. Add button mushrooms and water. Stir. Add jicama and veggie abalone. Allow to simmer. Season with white pepper, mushroom seasoning, salt, and sugar to taste. Add veggie shrimps, and carrots. Stir. Before serving, add snap peas and sesame oil. Add a potato starch solution to thicken sauce. Pour over sizzling rice.