4 cups cooked rice (preferably Jasmine or fragrant Thai rice)
1/2 cup each of frozen peas, sweet corn, carrots
5 slices of ham, diced
1 medium onion, chopped
2 spring onion, chopped
3 eggs with a pinch of salt, scrambled
1 Tbsp light soy sauce
1 Tbsp Chinese rice wine
3 Tbsp vegetable oil
pinch of salt and pepper
In your wok, heat oil until pan is slightly smoking. Stir fry onion, ham, soy sauce and wine until onions are translucent (2-3 minutes).
Add salt and vegetables and cook for 2 minutes more. Lastly add spring onions.