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1.
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Heat a large nonstick skillet over high heat.
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Add 1 tablespoon oil, then add the ham or other meats.
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Season with salt and pepper and stir-fry until browned, about 2 minutes.
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2.
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While the ham browns, finely chop the garlic and ginger together in a mini-chopper.
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Add the mixture to the ham, along with the scallion whites, and stir-fry until fragrant, about 30 seconds.
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Add the frozen vegetables, season with salt and pepper to taste and stir-fry until vegetables are heated but still crisp, about 1 minute.
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Transfer the mixture to a large serving bowl.
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3.
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Return the skillet to the heat and add 1 tablespoon of the oil.
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Add eggs and season with salt and pepper to taste.
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Cook, stirring constantly, until eggs are set but still tender.
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Tip eggs out of the pan into the bowl with the ham mixture and break eggs up with a wooden spoon or spatula.
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4.
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Return the skillet to the heat and add the remaining 2 tablespoons oil and the curry powder.
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Stir until fragrant, about 30 seconds.
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Add the rice to the pan, breaking up any clumps, and stir-fry until coated evenly with the oil.
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Cook the rice undisturbed until the bottom is slightly crisp, about 3 to 4 minutes.
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Stir scallion greens into the rice.
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Add rice to the serving bowl, stir to distribute the ingredients evenly, and season with salt and pepper to taste.
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Calories: 292
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Total Fat: 15 grams
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Saturated Fat: 2 grams
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Total Carbohydrates: 27 grams
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Protein: 13 grams
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Sodium: 600 milligrams
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Cholesterol: 133 milligrams
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Fiber: 2 grams
