Ingredients

2 tablespoons vegetable oil

Coarse salt

3 large eggs, lightly beaten with 2 teaspoons water

4 scallions, thinly sliced

4 garlic cloves, minced

5 ounces ham, thinly sliced and cut into strips

3 tablespoons rice vinegar

1 1/2 cups frozen peas, thawed

4 cups cooked rice

Preparation

  1. In a large nonstick skillet, heat 1 tablespoon oil over medium-low heat; swirl to coat pan. In a small bowl, lightly beat together eggs, 2 teaspoons water, and 1/4 teaspoon salt. Pour into pan; cook, pulling in egg from edge of pan, until set, about 2 minutes. Transfer to a plate; when cool enough to handle, cut into strips.

  2. In pan, heat remaining tablespoon oil over medium heat. Add scallions and garlic; cook until fragrant, about 1 minute. Add ham and rice; season with salt. Cook, stirring often, until very hot, about 5 minutes.

  3. Add vinegar, peas, and eggs; cook until very hot, about 2 minutes.