Bring a small saucepan of water to a boil, add the carrot, and blanch for 2 minutes. Drain and rinse under cold running water. Transfer to a bowl, and then add the ham and peas.
Mix the eggs with the cooked rice in a large bowl.
Heat the oil in a wok or large frying pan over medium-high heat, add the onion, and stir-fry for 5–7 minutes until softened.
Add the prawns and stir-fry for about 2 minutes until just cooked.
Now put in the rice-and-egg mixture, salt, and ketchup and stir-fry for 3–4 minutes until the eggs and shrimp are cooked.
Finally add the ham and vegetables and toss thoroughly for another 2 minutes.
Transfer to individual bowls or a serving plate, then serve.