In large pot over high heat, bring water and salt to a boil; stir in rice. Return to a boil; stir once. Reduce heat to low; cover and cook 20 minutes or until water is absorbed. Remove from heat; let stand 10 minutes. Spread onto oiled sheet pan in thin layer; cool.
Coat sauté pan with thin layer of oil; heat over medium-high heat until hot. In batches, cook thin layers of egg until set, turning once. Remove from pan; cut into thin strips.
In large sauté pan, heat oil over medium-high heat until hot. Sauté ham until lightly browned; remove from pan. In same pan, heat oil over medium-high heat until hot. Sauté zucchini and bell pepper 2 to 3 minutes or until barely tender; remove from pan. In rondo, heat oil over medium-high heat until hot. Add shallots, ginger and garlic; cook until softened.
Stir in cooked rice; cook 10 minutes or until rice is golden brown, turning occasionally. Add soy sauce; stir to coat evenly. Cook 5 minutes to caramelize soy sauce. Combine vinegar and sugar, mixing to dissolve; stir into rice. Add ham, zucchini and pepper, pineapple and basil; stir to combine. Season with salt and pepper. Garnish each serving with green onion and sesame seed.
Recipe created by Chef Tim Cushman
