Instructions

1. Cook the rice according to packet instructions and let it cool.
2. Beat the eggs with salt and pepper. Cut the ham into 5mm wide strips. Slice the spring onions diagonally, and finely chop the onion.
3. Heat 1 Tbsp oil in the wok over high heat, tilting the wok to coat the sides with oil. When it's piping hot, pour in the egg, again tilting the wok around to allow the egg spread evenly. Then, using a wooden spoon or chopsticks, keep pulling the egg into the middle of the wok. Transfer the scrambled egg to a plate.
4. Clean the wok out with kitchen paper.
5. Add the remaining oil and heat in the wok. When hot, stir-fry the onion until glossy then add the ham. Stir-fry for a minute then add the rice and peas. Stir-fry for 3 minutes.
6. Add the soy sauce, spring onions, egg and shrimps. Warm through for a couple of minutes.
7. Serve hot.