Season Egg (4) with Kosher Salt (to taste) and Chili Paste (to taste), whisk.
Heat Peanut Oil (2 tablespoon).
Cook the eggs until just set, remove.
Season the Shrimp (6), Fish Fillet (12 ounce) and Scallops (8 ounce) with Kosher Salt (to taste) and Cayenne Pepper (to taste), stir fry until cooked halfway through, remove.
Stir fry Onion (1), Fresh Ginger (1/2 teaspoon) and Garlic Paste (1 tablespoon) in Peanut Oil (2 tablespoon) until translucent.
Add the Napa Cabbage (10 ounce) and stir fry 1 minute.
Add the White Rice (4 cup), stir fry until the rice starts to “pop”.
Add Chili Paste (1 tablespoon), Soy Sauce (2 tablespoon), Toasted Sesame Oil (1 tablespoon), Granulated Sugar (1 pinch), Ground Turmeric (1 pinch) and Kosher Salt (to taste).
Stir fry another minute.
Add the seafood, Scallion (4 stalk) and the eggs, stir fry another minute.
Check / adjust the seasoning, add the Fresh Mussels (20), mix carefully one more time.