Preparation

Cook the peas in boiling water only for a few minutes, leaving them "al dente".  
Rinse the rice and boil it in salted water, then drain it and keep it aside.
Peel the eggs in a bowl, add salt and the minced shallot and beat the mixture.
Heat two spoons of seed oil in a non-stick pan, pour the eggs and scramble them with a fork, then put them aside.
Sauté the cooked ham cubes and the peas in a pan with a trickle of oil, then add salt, rice and the soy sauce. Cook for a few minutes and add eggs.
Carefully stir to mix the ingredients and serve your Cantonese rice.