Rinse rice with cold water several times until the water runs clear.

Combine rice in a large sauce pan with 1/4 cup of water over medium-high heat.

Cover and bring to a boil. Simmer until the water is absorbed, about 25 minutes.

Remove the rice from the heat and let it stand for about 10 minutes. Fluff the rice with a fork or chopsticks and allow it to cool.

Meanwhile, heat oil in a large frying pan or wok over high heat until the oil is hot but not smoking.  Add half of the scallions (with remaining reserved for garnish), and the shrimp. Stir-fry until the shrimp has turned pink and cooked through, about 2 to 3 minutes. Add the rice and the eggs. Stir-fry until the eggs are set and cooked through, about one minute.

Add the ham, peas, salt, pepper, mushroom and oyster sauce and stir-fry until heated through, another 4 to 5 minutes.  Garnish with the remaining scallions and serve.