from The Complete Asian Cookbook by Bay Books
2 Tbs peanut oil
2-3 eggs, lightly beaten
1 onion, cut into wedges
8 oz ham, cut into thin strips*
4 cups cold cooked rice **
1/4 cup frozen peas
2 Tbs soy sauce
4 green onions, but into short lengths
8 oz cooked small shrimp, peeled
Heat 1 Tbs oil in a wok or large frying pan and add the eggs, pulling the set egg towards the center and tilting the wok to let the unset egg run to the edges.
When it is almost set, break up the egg into large pieces to resemble scrambled eggs. Transfer to a plate.
Heat the remaining oil in the wok, swirling to coat the base and side. Add the onion and stir-fry over high heat until clear and softened. Add ham and stir-fry for 1 minute. Add the rice and peas and stir-fry for 3 minutes, until the rice is heated through. Add the eggs, soy sauce, green onion, and prawns. Heat through and serve.
*we use sliced deli ham and then cut that into small strips
**cook the rice the night before and refigerate to allow the grains to dry out and separate