Shrimp and ham fried rice

Rinse the rice to remove excess starch, then pour into the specified amount of boiling water and season with a little salt.

Bake in a covered pot at 375F for 20 to 25 minutes.

Chill the rice completely: about 30 minutes at room temperature, then four hours in the fridge.

Preheat a wide nonstick pan, add a little vegetable oil and two beaten eggs; keep them moving so they do not brown until they just form curds, then set aside.

Wipe the pan, add a little more oil and saute the shrimp, flipping, until just cooked and caramelized on each side; add to the bowl with the eggs.

Wipe the pan, add one last glug of oil and saute shiitake mushrooms until they give up their moisture and start to brown.

Add frozen peas and chunked ham and saute over medium-high until warm and browning.

Add two cloves crushed garlic and saute 30 seconds at most, until fragrant.

Add about 4 1/2 cups chilled rice and 3 tbsp each oyster sauce and soy sauce; turn the heat to high, break up clumps and fry 3 to 5 minutes.

Return the eggs and shrimp with a little vegetable oil, sliced scallions and sesame seeds; on low heat, mix.

Finish with a big dollop of butter.