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2 large eggs

Pinch of salt

3 tablespoons vegetable oil

1 cup diced ham

2 tablespoons sliced green onion

2 tablespoons diced carrot

2 tablespoons frozen peas, thawed

3 cups cooked rice

1 tablespoon soy sauce

Freshly ground black pepper to taste

Additional soy sauce

1. Whisk eggs with pinch of salt until blended. Heat 1 tablespoon oil in wok or heavy large skillet; add eggs and using spatula, lift eggs as they cook, letting uncooked part run underneath until set. Transfer to cutting board. Cut eggs into shreds.
2. Heat 2 tablespoons oil in same wok over medium-high heat. Add ham and vegetables and stir-fry 1 minute. Add shredded eggs, rice and 1 tablespoon soy sauce and stir-fry until heated through. Season with pepper. Serve, passing soy sauce separately.

Serves 4.