• 1 1/3 cup Long-grain rice cooked and cooled
• 2 Eggs, lightly beaten
• 1 Onion, medium size
• 4 Spring onions
• 1 Piece of ham
• 2 tbsp. Peanut oil
• 1/4 cup Frozen green peas
• 2 tbsp. Soy sauce
• Small shrimps, cooked and peeled

Directions

1. Season the eggs with salt and pepper.
2. Cut the onion into 8 wedges.
3. Cut the spring onions into short
4. lengths of the diagonal shape.
5. Cut the ham into very thin strips.
6. Heat 1 tablespoon oil in a wok or large
7. frying pan and add the eggs, pulling
8. the set egg towards the center and
9. tilting the pan to let the unset egg run
10. to the edges.
11. When the egg is almost set, break it
12. up into large pieces so it resembles
13. scrambled eggs.
14. Transfer to a plate and set aside.
15. Heat the remaining oil in the wok,
16. swirling to coat the base and side.
17. Add the onion and stir-fry over high
18. heat until it starts to turn soft and
19. transparent.
20. Add the ham and stir-fry for 1 minute.
21. Add the rice and peas and stir-fry for 3
22. minutes until the rice is heated
23. through.
24. Add the eggs, soy sauce, spring onion and shrimps.
25. Heat through and serve hot.