1. In a medium sauce pan, bring the ham bone, vegetables, chicken bouillon, and salt up to a boil. Then, crank the heat down to low, cover, and simmer for one hour. Add a bit more water to keep the ham bone submerged, if needed.
2. While the stock is simmering, soak the dried shrimps in water for 20 minutes. Drain and dice the shrimp.
3. In a Dutch oven, heat two tablespoons of vegetable or canola oil over medium high heat. Saute the ham, garlic, and dried shrimps for five minutes. Add in the washed rice and continue to cook for one minute.
4. Transfer the ham broth to the Dutch oven. Crank the heat down to low, cover, and simmer for 30 minutes. Be sure to stir often so the rice doesn’t burn. Add the 30 minute point, add four more cups of water and continue to simmer for another 30 minutes.
5. Once cooked, add in the MSG, ground white pepper, and ground ginger. Transfer to serving bowls and garnish with your toppings of choice.
