Rub the shrimps with a teaspoon of salt and rinse immediately. Drain the shrimps, and add starch, salt and a little vegetable oil in a bowl. Marinate the shrimp for 10 minutes.
Beat eggs in another bowl. The eggs must be whipped enough so that the egg whites and yolks are completely blended.
Mix the white rice with 1 teaspoon vegetable oil and set aside. Heat a wok with hot water, and cook it until boiling. Then, add carrot, corn kernels, beans and ham cook for 1 minute. Pick them up and drain.
Heat a wok with 2 tablespoons vegetable oil, stir-fry the shrimps until it becomes white. Transfer it on a plate.
Pour the remaining oil into the bowl. Wash the wok and heat it again with oil, stir-fry the egg. Then, add the white rice, ham and vegetables and stir-fry under middle heat. Add shrimps and salt and continue to stir-fry a few times.
Sprinkle the green onion and sesame oil. Serve.