In a bowl, combine the leftover rice with diced ham, corn, cucumber, seaweed flakes and scallion. Season with a little salt and mix well.
Take a handful of the rice mix, tuck one shrimp into the center, and press firmly into a compact round patty.
Spray a nonstick egg-mold pan (or small nonstick skillet) with oil over low-medium heat and pour beaten egg into each well.
Set a rice patty onto the egg so it sets around the bottom, then spoon a little more beaten egg over the top to coat.
Cook gently until the egg is golden, then flip and cook the other side until golden and the shrimp is cooked through.
Slice in half to serve.
NOTE: a great way to use leftover rice; nothing spicy and soft enough for little ones. Method reconstructed from the video's on-screen steps. From Happy Chinese Food on Instagram.
