I have an orig. Chinese recipe that is very similar.
Yours has most of the ingredients I use, your time is shorter.
I think it is only common sense that you add rice to the ingredients once the ingredients have been cooked and when heated thru, serve.
I am impressed with this recipe. I prefer shredded egg rather than a roll, very interesting.
I also dry my rice in the fan forced fridge on an open shallow tray overnight.