I used to make this all the time for L.'s lunch box, or for a quick Sunday lunch because it is quick to assemble, tastes good warm and is an excellent vehicle for leftovers (so feel free to make substitutions below). I am not quite sure why I stopped making it but felt the need to have some this evening. This is actually my mother's recipe (as I remember it and without the raisins that she started to add in the mid 1970s). My sister and I could always eat our weight in fried rice and tonight so did L. and I.
This recipe serves 2 copiously rather than my usual 4.
3 cups cooked white rice
2 eggs, beaten
1/2 cup chopped ham
1/2 cup chopped cooked chicken
1/2 cup peas
1/4 cup chopped onion
2 Tbsps vegetable oil
1 Tbsp soy sauce
1/2 tsp ground white pepper
1/2 tsp ground fresh ginger
Heat one tablespoon of oil in a large skillet until the oil is shimmering. Add the beaten egg and cook until just set, swirling the pan constantly. Pour the egg and the oil back into the bowl in which you beat the eggs.
Add the onion and the ginger to the pan, lower the heat and cook until the onion is soft, a few minutes.
Add the remaining oil and the rice, which you will need to break into small pieces first (Asian steamed rice is slightly sticky). Cook until heated through, stirring constantly (I find a spatula works well) so that the rice does not stick to the bottom of the pan.
Once the rice is heated through add the peas and the protein, stir well to combine.
Add the soy sauce and the pepper and stir well to combine so that the rice mixture is a homogeneous color, not streaked through with the soy sauce.
Use your spatula to roughly chop the cooked egg and add it to the dish. Stir to incorporate and serve at once.
You may wish to add a little salt at the end if the soy sauce does not salt enough for your taste.