Run the frozen shrimp under warm running water, pat dry with paper towels, shell and devein. Chop into pieces. Add the marinade ingredients and marinate for 15 minutes.

Dice the ham, onion, and green onion. (Sometimes we skip the ham and add chicken, sometimes we just double up on the shrimp. A lot of the time we don’t have green onion, so we just skip it.)

Beat the eggs lightly with chopsticks, add a dash of salt, and mix.* Set aside.

Heat the wok and then add 1 tablespoon oil. (I don’t have a wok, so we just use our REALLY BIG frying pan.)  When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way. Cut the egg into thin strips, and save for later. (Sometimes husband will mix the egg with the rice later on, me, I’m a fan of egg strips.)

Add 2 tablespoons oil, or as needed. When oil is hot, stir-fry the onion and shrimp on high heat for a few moments, remove and set aside. Do the same for the green peas, and then the diced ham.

Add 1 – 2 tablespoons oil, turn the heat down to medium and stir-fry the rice. Add a bit of soy and oyster sauce if desired. Add the other ingredients except the egg and green onion and combine thoroughly. Serve the fried rice with the strips of egg on top and the green onion as garnish.**

*You can also add a bit of oyster sauce if desired

**Alternately, you can mix the green onion and egg in with the other ingredients.