Heat wok over high heat. When very hot, add 1 tablespoon of oil. Add mushrooms; cook, stirring and shaking, until golden brown, about 1 minute.

Transfer to large plate or bowl. Add about 2 teaspoons of oil to wok. Add shrimp; cook just until opaque, about 1 minute; transfer to bowl. Add 1 teaspoon of oil to wok; add eggs.

Cook, without stirring, until they begin to set, about 20 seconds. Scramble with fork or metal spatula, then break into small pieces and cook until cooked through but not browned, about 1 minute more. Transfer to small bowl.

Add remaining oil to wok, then peas and barbecued pork or ham. Cook, stirring and shaking, about 30 seconds. Add rice and chicken bouillon; cook, stirring, shaking and breaking up lumps in rice, about 3 minutes. Lower heat to medium.

Return mushrooms, shrimp and eggs to wok; cook, stirring and shaking about 1 minute. Stir in green onions.

Combine oyster and soy sauces in small bowl. Stir into fried rice.