Maybe your new favorite bean dish:
Make spring rice: Put water and salt in a saucepan and bring to a boil. Pour in rice all at once. Stir with a wooden spoon and close the saucepan with a lid. Swell over a mild heat with the lid closed for about Twenty minutes (or according to package directions).
In the meantime, prepare the leeks: Chop root end from leeks, remove outer leaf layers, chop dark green leaf ends. Score leeks lengthwise up to half of the white stem. Slightly bend leaf layers apart and rinse under running water. Cut into rings.
Select sprouts, rinse and drain well. Cut ham into small cubes.
Mix eggs and 2/3 of the rice wine. Fry an omelet in one third of the hot oil. Break it up with two forks and put it on a plate. Set aside.
Toast long grain rice in another third of the hot oil, stirring, for about three minutes. Remove.
Saute leek rings in remaining hot oil for three to four minutes until soft. Add peas, sprouts, diced ham, and shrimp; continue sautéing for two minutes. Add remaining soy sauce, long grain rice, rice wine and omelet sticks. Continue frying for a minute or two and season.
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