6 c. steamed white rice (better if cooked in an electric rice cooker)
1 c. frozen mixed vegetables
2 eggs
1 c. chopped lean cooked ham
2 Tbsp. olive oil, divided
3/4 Tbsp. soy sauce
1/2 tsp. fish sauce
1/2 tsp. garlic powder
1/8 tsp. pepper
1/4 tsp. sugar
1 tsp. sesame oil

Keep the rice hot in the rice cooker. Thaw the mixed vegetables; drain and make sure they are diced and ready to use. Scramble eggs and fry in 1/2 tablespoon of olive oil in a nonstick pan. Spread evenly and lightly like a pancake. When done, dice them and set aside. Chop the cooked ham. If raw, precook in the microwave and drain.

Heat remaining olive oil in pan on high heat. Stir-fry vegetables for about 1 minute; stir in rice and then the ham. Lower heat to low; sprinkle in garlic powder, soy sauce, fish sauce, pepper, sugar and sesame oil. Continue mixing well for about 2 minutes. Stir in the eggs. Adjust sauces and spices to taste.