Rinse rice with cold water.
Soak rice in 3 cups cold water 2 hours.
Drain well.
Soak dried black mushrooms in 1 cup hot water until soft, 15 to 30 minutes.
Drain and remove hard stems.
Chop softened mushrooms with a cleaver.
Soak dried shrimp in 1 cup hot water 10 to 15 minutes to soften.
Drain well; discard water.
Chop softened shrimp with cleaver.
Heat 4 tablespoons oil and garlic in a wok over medium heat.
Add chopped shrimp and mushrooms, ham and green pepper.
Stir-fry 30 seconds.
Add wine, salt and sugar; mix well.
Remove mixture from wok with a slotted spoon; set aside.
Heat 2 tablespoons oil in wok over medium heat 30 seconds.
Add soaked rice.
Stir-fry 1 minute over medium-high heat.
Slowly add chicken broth and 1/4 cup water.
Stir-fry 10 to 15 minutes until rice is tender.
Add cooked shrimp mixture; mix well.
Remove wok from heat; set aside.
In a medium bowl, dissolve cornstarch in 2 tablespoons water to make a paste.
Add eggs to cornstarch paste and beat well.
Heat 1-1/2 teaspoons oil in a small skillet over medium heat 30 seconds to 1 minute.
Pour half the egg mixture into skillet, tilting so egg mixture covers bottom of skillet.
Cook without stirring until egg is almost set.
Carefully remove omelet from skillet and place cooked side down on cutting board.
Repeat with another 1/2 teaspoon oil and remaining egg mixture.
Place half the rice mixture in center of omelet, spreading evenly hortizontally.
Fold bottom edge over rice mixture and roll up towards top.
Repeat with remaining omelet and rice mixture.
Heat 2 tablespoons oil in skillet over medium heat 30 seconds to 1 minute.
Carefully place rolled omelets in skillet.
Fry 2 minutes or until golden, turning once.
Place on cutting board and chop into 1-inch pieces.
Arrange omelet pieces on a platter.