Leftover cooked and cooled rice works best, and could be made earlier in the day and refrigerated until cold. Use wet fingers to separate the rice grains.

Heat 1 Tablespoon of oil in a wok or frying pan. Beat the eggs in a small bowl and add to the pan when the oil is hot.

Stir gently with a wooden spoon just until cooked. Transfer to a bowl and set aside.

Add another tablespoon of oil to the pan. Add peas, carrots and ham and saute for several minutes. Remove to the bowl with the eggs.

Add another tablespoon of oil to the pan over medium high heat. When the oil is hot, add the rice and toss every 30 seconds until it's lightly browned, about 5 minutes.

Add the chicken stock, soy sauce and green onion and toss to combine. Return eggs and veggies to the pan.

Add more soy sauce, to taste, if desired. Serve immediately.