Fried Rice with Ham, Eggs, and Peas
rec.food.cooking/Jan Sink

3 Tbsp. ham fat or oil
2 eggs, slightly beaten
3 cups cooked rice, cold
1 tsp. salt (less or none if ham is very salty)
1/2 cup frozen peas, thawed, or minced celery
1/2 cup cooked ham, diced
3 scallions, chopped
1 Tbsp. dry sherry

Set wok over high heat for 30 seconds, swirl in 1 Tbsp. fat, count to 20, add eggs; reduce heat. As eggs set, push cooked portion to one side so remainder can reach heat. When all egg is set but before it browns or dries, transfer to a bowl and break into large shreds. Turn heat to medium high, add remaining fat, count to 20, add rice, stir, and toss until hot. Add salt, peas, ham, and stir-fry 2 minutes. Add eggs, scallions, stir to mix. Add sherry, stir and toss until mixture is piping hot. Serve at once.