Fried RiceIn same skillet, saute 2 Carrots - cubed or shredded (these should be as thick as matchstick carrots or they will turn mushy), 1/2 cup Green Onions - sliced, 1 clove Garlic - minced, in 1 tsp Sesame Oil (if you do not have this you can omit), and 2 Tbsp Olive Oil until vegetables are crisp tender.
I add the 2 cups ham before the veggie are crisp tender (mainly because I use ham I have cut up and put in the freezer. It is never quite thawed by the time I start cooking this dish, so the extra time gives helps it unthaw and also helps blend flavors.) If you use ham from the fridge, you can add it after the veggies are crisp-tender.
Once the veggies are crisp-tender, add 3 cups rice. Stir until combined, then add 2 Tbsp Soy Sauce (I use reduced sodium).
Remember those eggs, add them now. Stir until combined and it is heated through.
Serve while hot.