1 1/2 tbsp. vegetable oil
2 eggs, beaten
1 c. diced fully cooked ham
1 c. finely chopped fresh mushrooms
1/2 c. thinly sliced green onions
3 c. cooked brown rice, chilled
1 tbsp. Soy sauce

Heat 1/2 tablespoon oil over medium heat in large skillet or wok. Add eggs and cook without stirring until set. Invert skillet over baking pan to remove cooked eggs; cut into 1 1/2 by 1/2 inch strips. Set aside. In same skillet, heat remaining 1 tablespoon oil over medium high heat. Stir fry ham, mushrooms and onions in oil about 3 minutes or until mushrooms and onions are tender. Stir in cooked rice and reserved egg strips; sprinkle with Soy sauce. Toss slightly; heat thoroughly. Makes 4 servings.