Soak the dried shrimps and mushrooms with cool water for 1 hour. Keep a table spoon of “mushroom water” which has been used to soak the mushroom. Cut the soaked shrimps, the soaked mushrooms and the ham into small cubes of 0.5cm side length. Beat and blend the eggs. Mix the rice with 5ml oil. Heat 10ml oil in a frying pan and sauté the egg. When sautéing, break the solidifying egg into small pieces. Take the egg pieces out of the pan. Heat 10ml oil and sauté the ciboulette and ginger until they produce aroma. Add the ham, the mushroom and the “mushroom water”, boil until the water is nearly dry up. Add the bean, corn, rice and egg and stir. Add the salt and stir again, until the rice grains can be easily separated.