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1
Heat a large heavy-bottomed nonstick skillet over high heat.
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2
When hot add 1 tablespoon of the oil.
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3
Add the ham and cook stirring occasionally until lightly browned.
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4
Add the onions to the pan, season with salt and pepper, and cook for 1 to 2 minutes until onion is fragrant
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5
Add the garlic, ginger, and scallion whites and stir-fry until fragrant, about 30 seconds.
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6
Add the frozen vegetables.
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7
Cook until just defrosted but still crisp.
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8
Transfer contents of the skillet to a large bowl.
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9
Return the pan to the heat and add 2 more tablespoons of oil.
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10
Add the eggs and season with salt and pepper.
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11
Stir the eggs constantly and cook until almost set but still moist, then transfer egg to the bowl.
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12
Break the eggs up with a wooden spoon or spatula.
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13
Return the pan to the heat and add the remaining oil.
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14
Add the rice to the pan and use a spoon to break up any clumps.
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15
Season with salt and pepper and stir-fry the rice to coat evenly with oil.
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16
Stop stirring, and then let the rice cook undisturbed until its gets slightly crispy, about 2 minutes.
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17
Stir the rice again, breaking up any new clumps. Add the scallion greens.
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18
Transfer to the bowl.
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19
Stir all the ingredients together with the rice, taste and adjust the seasoning with salt and pepper, if necessary.
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20
Serve.
