Step 1

Leftover cooked and cooled rice works best, and could be made earlier in the day and refrigerated until cold. Use wet fingers to separate the rice grains.

Step 2

Heat 1 Tablespoon of oil in a wok or frying pan. Beat the eggs in a small bowl and add to the pan when the oil is hot.

Step 3

Stir gently with a wooden spoon just until cooked. Transfer to a bowl and set aside.

Step 4

Add another tablespoon of oil to the pan. Add peas, carrots and ham and saute for several minutes. Remove to the bowl with the eggs.

Step 5

Add another tablespoon of oil to the pan over medium high heat. When the oil is hot, add the rice and toss every 30 seconds until it's lightly browned, about 5 minutes.

Step 6

Add the chicken stock, soy sauce and green onion and toss to combine. Return eggs and veggies to the pan.

Step 7

Add more soy sauce, to taste, if desired. Serve immediately.