2 eggs, lightly beaten
1/4 tsp. ground ginger
1/4 tsp. Chinese five-spice
1/4 tsp. sugar
1/8 tsp. cayenne
1/2 med. onion
1/4 c. peanut oil
4 teeth of garlic, finely minced
1 tsp. finely grated fresh ginger
4 c. cooked long grain white rice
3 tbsp. soy sauce
3 tbsp. hoisin sauce (can use soy sauce if not available)
6 snow peas, steamed, slivered lengthwise into the finest of threads
6 sm. fresh hot chilies, seeded and cut into paper-thin rings
1/2 c. cooked ham, slivered exceedingly fine
2 green onions, including tops, sliced into the finest rings
Salt and freshly ground black pepper to taste

Heat the eggs, ginger, five spices, sugar, and cayenne together. Oil an omelet pan lightly, using a brush or paper towel dipped in oil. Heat the pan. Pour in half of the egg mixture and form into a rolled omelet. Set aside.

Repeat with the remaining egg. Using a sharp knife, sliver into thin shreds and set aside. Slice the half onion into the thinnest rings possible. Cut these half rings in half once Set aside.

Heat the peanut oil in a large wok. Add the garlic, ginger and onions and toss for no more than 1 minute, just until heated through. Add the rice. Mix the soy and hoisin sauce together and add to the rice. Stir fry until the rice is evenly coated with the sauce. Add all the remaining ingredients, including the slivered omelet, and toss gently. Cover and let sit without heat for 5 minutes. Toss gently before serving.

Serves 6.