Quick Ham Fried Rice

2 c. cooked rice
2 Tbsp. vegetable oil
3 eggs, well beaten
1/2 c. ham, diced
2 green onions, chopped
1/2 c. frozen peas and carrots
1/2 tsp. chicken bouillon
2 tsp. soy sauce

Heat 1 Tbsp. oil in a large skillet. Scramble eggs. Remove eggs from skillet and heat remaining oil. Stir-fry ham and rice (day-old rice works best because it is drier than fresh-cooked rice) until ham starts to brown. Add green onions, peas, and carrots, and stir-fry until vegetables are cooked through. Sprinkle with bouillon and soy sauce. Return scrambled eggs to skillet and mix well.

Mormon Pantry Family Dinner Cookbook