"Cantonese" fried Rice

Rinse the rice a few times to remove most of the starch.
Cook with salt water and small broth for 10 minutes.
Rinse it, and drain it.

If not done already, peel the green peas.

Peel and finely chop the onions.
Sweat them with a bit of hot oil in a pan.
Add the peas and cook for 3 minutes. (the peas must remain firm).

Break the eggs into a bowl and beat them with a fork.
Salt and pepper, and cook this omelet in another pan.
Let the omelette cool before dividing it into small strips.

Cut the ham into cubes.
Sauté the shrimp for 2 minutes in a little hot oil.

In a cul-de-poule, combine: rice, ham, onions, peas, omelette and shrimp.
Heat all while stirring gently.

Serve hot or warm.

"Cantonese" fried rice is actually an... invention from Indochina migrants in France, usually in Paris. It is one kind of fried rice like some done in China, but not specifically from Canton ! Here is a Parisian version.
You can season with a bit of soy sauce (not pasteurized if possible), and add fresh herbs (parsley, chervil…)
A smoked ham will make the dish even better. But a more Asian version is with Vietnamese pork pâté (Gio Dac Biet), and Asian pork sausage (lap Xuong wu xiang).