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1. Heat oil in a large wok or skillet over medium-high heat.

2. Scramble the eggs: Add the beaten eggs to the hot oil and cook, stirring constantly, until just set. Remove from the pan and set aside.

3. Sauté aromatics: Add the onion and garlic to the pan and cook until softened and fragrant, about 2 minutes.

4. Stir in the ham: Add the diced ham and cook until lightly browned, about 3 minutes.

5. Add vegetables (optional): If using, add the frozen peas and carrots and cook for 2-3 minutes, until heated through.

6. Incorporate the rice: Add the cooked rice to the pan and break up any clumps with a spatula. Cook for 2-3 minutes, stirring constantly, until the rice is heated through and starts to brown slightly.

7. Return the eggs: Add the scrambled eggs back to the pan and mix everything together evenly.

8. Garnish and serve: Remove from heat, garnish with chopped green onions, and serve immediately.

• 3 tablespoons vegetable oil (or sesame oil for extra flavor)

• 2 eggs, beaten

• 1 onion, diced

• 2 cloves garlic, minced

• 1-2 cups diced ham (leftover or deli ham)

• 1 cup frozen peas and carrots (optional)

• 3 cups cooked, cooled rice (long-grain white rice works best)

• 1/4 cup soy sauce (adjust to taste)

• 1 tablespoon oyster sauce (optional)

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 cup chopped green onions (for garnish)

• Use day-old rice for best results, as it tends to be less sticky and fries better.

• Feel free to customize the vegetables with frozen mixed vegetables, chopped bell peppers, or bean sprouts.

• Drizzle a little sesame oil over the finished rice for extra flavor.

• To add some spice, include a pinch of red pepper flakes or chopped chili pepper.

• Cooking times may vary depending on your stovetop and pan.

• Adjust the amount of soy sauce to your taste preference.

• Leftover ham fried rice can be stored in an airtight container in the refrigerator for up to 3 days.