White rice and steamed vegetables

These are the vegetables I have on hand. They're fried in a dry pan added sequentially, say, a minute apart then water is added to steam the beans. The residual flavored water cooks the shrimp and finally the cabbage.

High quality short-grained rice cooked not rinsed so that it's sticky as possible.

The original idea was to make fried rice then at the last moment the plan was changed and I added the seven magical Asian flavor ingredients minus the mirin. 

This is fantastically good. I must say, the sauce that forms from steaming the vegetables and from sweating out of them post-cooking blends exceedingly well with the plain rice. They're made for each other.