1In a cover-able wok or large frying pan, saute the onion, garlic, and tomato in about 2 Tbsp of sesame oil with the Miso Ho-Nee Asian Blend or other substitute spices for about a minute on medium high.
2Add the chicken and soy sauce and saute until browned.
3Add the rice, bok choy, baby corn and carrots and saute for about a minute until rice becomes translucent.
4Add the black vinegar, hoisin, sriracha, honey and sherry wine, and water and stir until incorporated.
5Cover and bring to a boil.
6Lower heat to medium low and let simmer for about 20 minutes until rice is tender.
7Add Shrimp and 1 Tbsp each of sesame oil and soy sauce and stir fry until shrimp are done (about 5 minutes).