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1
Add 2 1/4 cups water to a medium non-stick saucepan with a tight fitting lid. Add soy sauce, sesame oil, ginger powder, onion powder, salt and black pepper. Cover and bring to a boil on high heat. Reduce heat to low. Immediately stir in rice and onions. Cover and cook for 14 minutes. The liquid should be simmering-bubbling without boiling over. Adjust heat slightly, if needed to get it to simmer.
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2
After 14 minutes, quickly add the corn, peas, ham, and scallion. Close the lid. Increase the heat to high for about 1 minute to bring the pan back to temp. Turn the heat back down to low. Cook for 5 additional minutes.
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3
Shut of the heat. Remove the lid and stir. Allow the rice to rest for 5 minutes, uncovered, to allow the moisture to evaporate.
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4
While rice rests, cook eggs: Preheat a large skillet to medium-medium high. Whisk eggs, water, salt and pepper in a small bowl. Add oil to skillet. Add egg mixture. Once the bottom of the eggs firms up, score eggs with the spatula to divide into four sections. Flip over each section. Once the second side begins to firm, remove from heat. Chop up into small pieces using a rubber spatula. Add to rice. Serve.
