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1
Heat 1/4 cup of the canola oil in a large nonstick saute pan set over medium-high heat.
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2
Add the rice and spread it out in an even layer.
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3
Cook the rice without stirring to crisp it up, 3 to 4 minutes.
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4
Stir the rice and continue to cook until lightly browned and crispy, about 4 minutes.
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5
While the rice is cooking, heat the remaining 3 tablespoons canola oil in a medium saute pan over medium heat.
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6
Add the onions and saute until translucent, 2 to 3 minutes.
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7
Add the ham and cook until the edges start to brown, 3 minutes.
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8
In a medium bowl beat together the eggs and milk.
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9
Add a pinch each of salt and pepper.
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10
Add the spinach to the rice and cook until wilted, about 2 minutes.
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11
Then add the sauteed onions and ham.
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12
Add the eggs and give it a good stir.
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13
Cook, stirring occasionally until the eggs are cooked through, 2 to 3 minutes.
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14
Season with salt and pepper.
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15
Serve immediately.
