Heat 2 T. oil in a wok over high heat. Add raw shrimp and stir-fry until the shrimp starts to turn pink. Next, add the ham, bacon, if using, and peas, and stir-fry for 1 minute. Pour in the the wine and water or chicken stock. Bring to a boil, and then season with salt to taste. Remove and set aside in a small bowl.
Rinse and dry the wok with a paper towel. Add 2 T. oil to the wok. Pour the egg mixture and stir-fry for 1 minute until the egg is halfway done. Incorporate the rice. Using a wooden spoon, mix the rice and eggs, while breaking up any large clumps. Stir-fry for 2 minutes or until the egg is done. Season with more salt and pepper.
Proportions and types of meat can change depending on your own preferences.
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