First, cook some white rice, and leave to cool and dry on a baking sheet. Boil chopped carrots until tender, drain and set aside.
Make a thin omelette from a couple of eggs, beaten and seasoned with salt and pepper, roll up and set aside. Fry chopped onion and
ginger and garlic for 3-4 minutes, then add raw (peeled) shrimp, cooking until they start to turn pink. Add chopped ham and frozen peas,
along with the carrots, and cook for another 2 minutes. Add the rice and mix well, heating all the while, until the rice is steaming hot.
Season with light soy sauce, then stir in sliced spring onions and the omelette, which you have cut crosswise into thin strips.
Garnish with coriander to serve.