1 tbsp. plus 1 tsp. vegetable oil, divided
2 eggs, beaten
1 tbsp. minced fresh gingerroot
1 tbsp. minced garlic
1/2 c. frozen English peas, thawed
1/3 c. diced carrot
2 c. cooked rice, chilled
1 (8 oz.) can sliced water chestnuts, drained
1 (4 1/2 oz.) can tiny shrimp, rinsed & drained
3 green onions, diagonally sliced
1/2 c. diced cooked ham
2 tbsp. soy sauce
2 tsp. dark sesame oil
1/4 tsp. pepper
Green onion fan (optional)

Heat a wok or electric skillet to 350 degrees. Add 1 teaspoon vegetable oil. Pour beaten eggs into wok, and cook 1-2 minutes or until set (do not stir). Flip egg and cook on other side until slightly firm. Remove egg from wok and let cool. Slice cooked egg into thin strips.

Pour remaining 1 tablespoon vegetable oil around top of wok, coating sides. Add gingerroot and garlic; saute just until golden. Remove from wok and set aside. Add peas and diced carrot and stir-fry 2-3 minutes. Add strips of egg, garlic mixture, rice and next 7 ingredients; stir-fry 1-2 minutes or until thoroughly heated. Garnish with a green onion fan, if desired. Serve immediately. Yield: 6-8 servings.