Rinse the rice under cold running water about 5 times until water is no longer cloudy. Add rice to a pot and cover with water and add salt. Bring to a boil, then cook on medium for 10 minutes. Once most of the water is absorbed, turn the heat off and leave the rice under the lid to finish cooking off the heat.

Transfer the rice onto a flat plate and spread to cook down.

In a large skillet, wok or frying pan, add 1.5 tablespoons of olive oil and 1/2 tablespoon of butter, as well as onions, carrots and celery; season with salt. Saute over medium heat for 5-6 minutes, until softened.

Add garlic, ginger and white pepper and stir through for 15-20 seconds. Follow with diced ham, frozen peas and corn (no need to thaw) and turn the heat up to high. Cook for 2-3 minutes, stirring a few times. Then, turn the heat back down to medium.

Add soy sauce and sesame oil and stir through. Then add the cooled rice and stir through until incorporated.

Make a small well in the middle and add raw egg. Scramble it with a spatula, then fold the rice through to incorporate. Stir everything together for 30 more seconds and remove the heat.

Garnish with green onions and serve with chili oil, fried shallots and extra soy sauce on the side.