Preheat the oven to 425°F.

In a medium bowl, lightly beat the eggs with the scallions.

Season with salt and pepper.

Heat the canola oil in a 9-inch nonstick ovenproof skillet over moderately high heat.

Add the ham and cook until lightly browned, about 1 minute.

Add the mushrooms and cook until softened, about 2 minutes.

Add 1 tablespoon of the soy sauce and simmer for 30 seconds.

Add the snow peas and cook, stirring, for 30 seconds.

Add the bean sprouts and cook, stirring, for 30 seconds.

Season with salt and pepper.

Push the shrimp into the vegetables and add the eggs, spreading them evenly.

Bake the omelet in the oven for about 12 minutes, or until set in the center.

Meanwhile, in a small bowl, combine the remaining 2 tablespoons of soy sauce with the rice vinegar, sesame oil, and chili oil to make the dipping sauce.

Remove the skillet from the oven.

Slide the omelet onto a serving plate.

Sprinkle with the cilantro.

Cut the omelet into wedges and serve warm or at room temperature with the soy dipping sauce.