Peas, carrots and corn are a good choice because they're all about the same size so they'll cook at the same temperature and time. Also, they're a good size ratio to the rice. Other vegetables can be used but do not put too many veggies in ratio to rice or the rice will get soggy. Also, do not crowd the pan or the veggies will steam instead of cooking crisp and make the final dish soggy. The egg is cooked right before the rice because it has a tendency to stick to the pan and remnants in the pan burn as the other ingredients are cooked. When cooked right before the rice, any remnants become incorporated into the rice. Although jasmine rice is preferable, any kind of long grain rice can be used. Avoid using medium and short-grained rice as they tend to be sticky. Also, the rice should not be warm fresh rice, otherwise it will also tend to be sticky.

Ingredients

• 1/3 cup plain vegetable oil, like soy, corn, or peanut
• 1/3 pound black forest ham, diced, or about 2 cups cooked, cubed or shredded meat
• 1 onion, diced
• Salt and pepper
• 3 cloves garlic, finely chopped
• 2-inch piece fresh ginger, peeled and finely chopped
• 3 whole scallions, thinly sliced on the bias, white and green separated
• 1 1/3 cups (6 ounces) medley frozen corn, peas, carrots
• 4 large eggs, lightly beaten
• 4 cups cold cooked long-grain rice, white or jasmine rice, grains separated

Directions