Cantonese rice

INGREDIENTS

• 6 tablespoons olive oil
• 2 eggs, beaten
• 4 cups cold cooked rice 
• 2 tablespoons chicken stock
• 1/2 teaspoon salt
• 1 cup ham, diced
• 2 tablespoons frozen peas, blanched 1 minute in boiling water and rinsed under cold water  
• 1/4 c. green onion, finely chopped 
• salt and pepper, to taste

METHOD

       1  Heat 2 tablespoons of oil in wok. When very hot, pour in beaten eggs and scramble briskly with spoon. Set aside.
       
       2 Heat 2 tablespoons of oil in wok. Add rice. Stir constantly over moderate heat, breaking up lumps with spoon. Add salt.

       3 Continue stirring until rice becomes hot. Pour in scrambled eggs. Stir-fry to mix. Add stock to moisten scrambled ingredients.
Add diced ham and  green onions. Stir-fry until thoroughly heated and mixed.

      4 Taste and season with extra salt and pepper if desired.

This is a very flexible recipe. You may vary it with leftover turkey, duck, chicken, pork, shrimp, crab or lobster.