2 scallions
1/4 c. ham
2 lg. eggs
1 tbsp. oil
1 tsp. soy sauce
3 1/2 tbsp. oil
2 cloves garlic, minced
3 c. COLD rice (cooked rice)
1/4 c. minced cooked carrots
1/4 c. frozen peas, defrosted
2 tbsp. soy sauce mixed with 1 tsp. salt and 1 tsp. sugar

Chop scallion in Maxim Chopper and set aside. Chop ham, coarsely, in Maxim Chopper; set aside. mix eggs with 1 tablespoon oil and 1 teaspoon soy sauce in Maxim Chopper.

Preheat the Maxim Wok. Drizzle in 1 tablespoon of the remaining oil and allow to heat. Stir fry egg mixture until set. Remove from the wok and shred with a knife. Set aside. Reheat wok and drizzle in the rest of the oil. Stir fry minced garlic for 30 seconds. Add cold rice, ham, carrots and peas. Stir to coat the rice with oil. Stir fry for 1 to 2 minutes. Add shredded eggs and stir fry briefly. Stir soy sauce mixture and add to rice along with chopped scallions. Stir fry until rice is heated through.