1. Soak the mushrooms in a bowl of warm water for about 15 minutes to rehydrate them.
2. Meanwhile, cook the rice in 1.5 liters of water with the seasoning. Cook for the indicated time minus 5 minutes. Drain the rice and set it aside.
3. Beat the eggs and make a well-cooked omelette. Slide it onto a plate and cut it into strips. Cut the ham into regular cubes.
4. Cut the mushrooms into small pieces after draining them well. In a sauté pan, sauté the onions in oil until they become golden.
5. Add the shrimp, ham, omelette, mushrooms, and drained peas. Mix well and add the cooked rice. Season with salt and pepper and cook for a few minutes.