3 c. cold cooked rice
6 lg. eggs
1/2 tsp. salt
Salad oil
1/4 lb. cooked ham (diced)
1/2 c. frozen peas, thawed and drained
1 tbsp. chopped green onion

In a medium bowl, slightly beat eggs and salt with a fork. Set aside. Use a 12 inch skillet to heat 2 tablespoon oil over medium heat. Stir in rice until rice is well coated with oil. Push to one side of skillet. Heat another tablespoon of oil until very hot and pour in eggs, cook and stir constantly and quickly until eggs are the size of peas and leave the side of the pan. Mix eggs with rice. Stir in ham and peas. Heat through. Sprinkle with green onions. Serve. Makes about 4 servings.