20 minutes before cooking, mix the shrimp with 2 tbsp of cornstarch in a bowl until incorporated.
Wash off the cornstarch and place shrimp in 2 cups of water mixed with 1 tbsp of salt. Set aside
Marinate the diced chicken breast in 1 tbsp of soy sauce and 1 tsp. of cornstarch along with the salt and white pepper. Optionally, a pinch of MSG.
Assemble all your ingredients in close proximity to your wok.
Place the wok on high heat until smoking.
Once heated, remove the wok from the burner and pour a small amount of vegetable oil into the wok. Coat the entire wok evenly.
Place the wok back on the stove. Pour enough oil in the wok so that there's a 1/2" layer on the bottom.
Once the oil is hot and smoking, carefully add the ham. When it begins to brown and crisp, remove the ham with a slotted spoon and reserve it in a bowl.
Add the chicken to the wok and cook the same way. Remove.
Once you've removed the chicken, add the carrots, shallots, garlic and ginger. Cook the mirepoix until brown.
Add the Shaoxing wine to the pan.
Move the mirepoix to the side of the wok. Add a tablespoon of the oil.
Break the eggs in a small bowl and add them to the pan. Let the eggs fry for about 15 to 20 seconds.
Scramble the eggs by scraping and mixing them on the bottom of the wok. Mix the eggs with the mirepoix.
Add the cooked rice. Break up the large clumps of rice and then press the rice against the surface of the wok in a slight kneading, scraping motion.
While stirring the rice, add the soy sauce and oyster sauce.
Once the rice is mixed with the eggs and vegetables, add the ham and chicken back to the wok.
Add the raw shrimp and mix thoroughly for two minutes. The heat from the rice will cook the shrimp. Add the peas - they will cook quickly.
Serve in medium sized rice bowls with chopsticks and enjoy.
Pro Tips
You can reheat the leftovers in a nonstick pan with a little water.