Rinse the rice and soak it for 30 minutes. Wash the clam meat under running water and drain. Chop half of the clam meat finely and leave the other half whole. Dice the carrot, onion, and mini king oyster mushrooms. Chop the dropwort into small pieces.

Heat a pot and add sesame oil. Stir-fry the clam meat, then add the soaked rice and cook until the rice grains turn translucent, about 5 minutes.

Add water and stir for about 10 minutes over medium heat to prevent the ingredients from sticking. Once the rice starts to soften, add the diced vegetables (carrot, onion, mini king oyster mushrooms).

Lower the heat and simmer for 15-20 minutes, stirring occasionally. Add the chopped dropwort and season with salt.