INGREDIENTS

• 3 cups uncooked Jasmine rice, cooked (preferably the day before)

• 3 Tablespoons avocado oil

• 3 eggs, beaten

• 2 teaspoons sesame oil

• 3 Tablespoons soy sauce

• 1 cup diced cooked ham

• 2 cups frozen mixed vegetables 

• 2 Tablespoons butter

• 2 green onions, sliced thin

DIRECTIONS

• Cook rice if you didn’t make it the day before. As soon as it’s done, lay it out on a 9×13 baking dish or a baking sheet. Allow to cool. Mix and spread out several times. Place in the refrigerator for at least 30 to 60 minutes.

• Add 1 tablespoon of grape seed oil into a wok or a large skillet, heat on medium for at least 3 minutes. Swirl the oil to cover the pan. Pour in beaten eggs and allow to cook for 2 to 3 minutes and flip and cook for another minute. Remove from skillet and allow to cool. Cut into strips and then into smaller pieces, set aside.

• Add 2 Tablespoons of grape seed oil to the wok and add the rice and cook for 2 minutes. Add soy sauce and sesame oil, and mix the rice thoroughly. Season with salt and pepper. Increase heat to medium high and cook for 5 to 8 minutes, until rice is completely heated through. Be sure to mix occasionally so the rice does not burn.

• Add ham, corn and peas and cook for another 3 to 4 minutes, mixing occasionally. Lower heat and add butter, allow to melt, and mix thoroughly. Add eggs and green onions and stir gently. Season with salt & pepper. Serve immediately.