Heat a large nonstick skillet over high heat. Add 1 tablespoon oil, then add the ham or other meats. Season with salt and pepper and stir-fry until browned, about 2 minutes.
While the ham browns, finely chop the garlic and ginger together in a mini-chopper. Add the mixture to the ham, along with the scallion whites, and stir-fry until fragrant, about 30 seconds. Add the frozen vegetables, season with salt and pepper to taste and stir-fry until vegetables are heated but still crisp, about 1 minute. Transfer the mixture to a large serving bowl.
Return the skillet to the heat and add 1 tablespoon of the oil. Add eggs and season with salt and pepper to taste. Cook, stirring constantly, until eggs are set but still tender. Tip eggs out of the pan into the bowl with the ham mixture and break eggs up with a wooden spoon or spatula.
Return the skillet to the heat and add the remaining 2 tablespoons oil and the curry powder. Stir until fragrant, about 30 seconds. Add the rice to the pan, breaking up any clumps, and stir-fry until coated evenly with the oil. Cook the rice undisturbed until the bottom is slightly crisp, about 3 to 4 minutes. Stir scallion greens into the rice. Add rice to the serving bowl, stir to distribute the ingredients evenly, and season with salt and pepper to taste.
When ordering Asian take-out tonight, think outside the box and stock up for tomorrow's stir-fry. Give extra rice a spicy spin with on-hand items such as curry powder or chile oil.
This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.
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