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1
In a medium saucepan, combine the rice with the 2 1/2 cups of water and bring to a boil.
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2
Reduce the heat to low, cover and cook for 15 minutes.
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3
Remove the pan from the heat and let stand, covered, for 5 minutes.
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4
Uncover and fluff the rice.
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5
Spread the rice on a large baking sheet and let cool to room temperature.
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6
Meanwhile, in a heatproof bowl, soak the morels in the boiling water until softened, about 20 minutes.
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7
Rub them to loosen any grit, then lift out the morels.
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8
Let the soaking liquid stand for 5 minutes so the grit falls to the bottom.
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9
Pour off 1/2 cup of the soaking liquid, leaving any grit behind, and reserve.
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10
Cook the asparagus in a medium saucepan of boiling salted water until just tender, about 4 minutes.
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11
Drain and rinse under cold water.
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12
Cut the asparagus into 1/2-inch lengths.
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13
In a wok or very large skillet, melt the butter over low heat.
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14
Add the shallots and cook, stirring, until softened but not browned, about 4 minutes.
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15
Add the morels, asparagus and ham and stir-fry for 2 minutes.
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16
Add the rice and cook over moderate heat, breaking it up with a spatula.
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17
Add the reserved 1/2 cup of morel soaking liquid and stir-fry until heated through, about 4 minutes.
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18
Season with salt and pepper and stir in the sesame oil.
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19
Serve at once.
