1-First Step: Prepare the Sauce Begin by mixing your sauce ingredients in a small bowl. Combine 2 tbsp soy sauce, 1 tbsp oyster sauce, 2 tsp sesame oil, and 1/4 tsp white or black pepper. Stir until well blended and set it aside. This step takes just a minute and makes adding flavor easy later, allowing for quick adjustments if you’re watching sodium intake.

2-Second Step: Cook the Eggs Heat 1 tbsp of the cooking oil in a wok or large skillet over medium-high heat. Pour in the 3 beaten eggs and stir them gently until they are half-cooked, about 1-2 minutes. Once done, transfer the eggs to a plate and set them aside to keep them fluffy. If you’re making a low-calorie version, use egg whites instead for a healthier twist.

3-Third Step: Cook the Ham and Aromatics In the same pan, add the remaining 1 tbsp cooking oil. Toss in the 12 oz diced canned ham and fry it until it’s crisp and slightly browned, which should take around 3-4 minutes. Then, add the 2 minced garlic cloves and 2 chopped green onions, stirring for another minute to release their aroma. This builds a flavorful base that can be adapted by using low-sodium ham for diet-conscious individuals.

4-Fourth Step: Add Vegetables and Rice Next, stir in the 1/2 cup thawed frozen peas and 1/2 cup thawed frozen corn kernels, frying for about 30 seconds to warm them through. Add the 4 cups of cooked, day-old rice and toss everything together, making sure to separate the rice grains for an even mix. This step ensures the rice absorbs the flavors without getting mushy, and you can swap veggies based on preferences for more variety.

5-Fifth Step: Combine and Finish Pour the prepared sauce over the rice mixture in the pan and toss well to coat everything evenly. Add the reserved scrambled eggs back in and keep stirring until the dish is heated through, about 2-3 more minutes. Serve it hot for the best taste, and remember to adjust seasonings if you’re catering to different dietary needs like reducing soy sauce for a lower-sodium option.