Begin by boiling the rice until tender, drain well under a colander and rinse with cold water to stop the cooking process. Spread out in a single layer over a dish or baking tray and chill for at least 6 hours or overnight. This will help separate the grains.
Heat a medium non-stick wok with at least 1 inch of oil. Beat the eggs in a bowl and add the five spice, seasoning and a splash of milk. Mix well. When the oil is hot pour the egg mixture into the wok. This will puff up and form an omelette. Turn over a couple of times then carefully remove with a slotted spoon to drain on kitchen paper. When the oil has cooled, reserve 2 tablespoons of oil and discard the rest.
Dice the omelette and chill until required.
Heat the wok again with 2 tablespoons of reserved oil. Add the pork, ham, spring onions, mushrooms and peas. Stir fry over medium heat for a few minutes. Meanwhile place the rice into a microwave safe bowl and heat through for 3 minutes.
Add the ginger to the wok and mix well. Pour in the rice and stir constantly until completely heated through and combined well. Add the diced omelette and soy. Mix well, stir for a couple of minutes and serve.
This, as with any fried rice recipe, is a great use for leftover rice!