Stir Fry with Chinese Pork Sausage (Lup Chong)

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Recipe's preparation

Place rice into TM basket and rinse until water runs clear.
Place shitake mushrooms in bowl and cover with boiling water.  Allow to soften, drain and set aside.
The Chinese pork sausage comes in one long length.  Separate them into individual sausages and line them up in the Varoma basket.
Line Varoma tray with wet and well wrung baking paper.
Place water into mixing bowl and insert basket with rice.  Put the Varoma basket, with pork sausage, in place and the Varoma tray.
Pour egg mixture intp the prepared Varoma tray into baking paper.  Cook 13-16 mins / Varoma / speed 2.
Set the Varoma aside.  Using the spatula, remove TM basket and transfer rice to your ThermoServer.  Fluff with a fork prior to serving.
Wash and dry the Thermomix bowl.
Place onion, ginger, garlic and chilli (optional) into the mixing bowl and chop 3 sec /speed 7.  Scrape down the sides of bowl.
Add oil and saute 3 min / Varoma / speed 1.
Add carrot, red capsicum, mushrooms, and shitake mushrooms.  Cook 5 mins / 100C / "Counter-clockwise operation" / speed 1.
Cut the pork sausage into small rounds.
Add sugar snap peas (or snow peas), the pork sausage, soy sauce, oyster sauce, vegetable stock concentrate and water.  Cook for a further 2 mins / 100C / "Counter-clockwise operation" / speed 1.
To serve; pour stir fry onto large platter, garnish with ribboned omelette, spring onions, basil/coriander leaves and fried shallots.  Serve with rice.