Peel the lower half of the asparagus stalks and slice them diagonally. Mince the green onion and slice the bamboo shoots thinly.

Heat half of the salad oil in a pan over medium-high heat. Pour in the beaten eggs and stir until semi-cooked. Remove from the pan.

Wipe the pan clean and heat the remaining salad oil. Add minced green onion and sauté until softened. Add cooked rice and stir to break up clumps. Return the eggs to the pan and mix well. Season with salt and pepper, then transfer to serving plates.

Clean the pan and heat sesame oil. Add bamboo shoots and sauté until softened. Add shrimp and cook until they turn pink. Add asparagus and stir-fry briefly.

Add the sauce ingredients (sake, mirin, soy sauce, chicken stock powder, cornstarch, and water) to the pan. Stir and cook until the sauce thickens.