For special fried rice, you will need:

2 cups rice, cooked and allowed to cool completely, better still if you can refridgerate the rice before cooking (I prefer a mixture of Thai fragrant rice, basmati rice and a little Japanese sushi rice)
100ml oil
300g cooked ham, finely diced
8 eggs, whisked
1 chicken stock cube
1 cup frozen peas
2 tsp salt
1/2 cup chopped spring onion
4 tbsp water

(serves 6)

In a large wok, warm half the oil over medium heat. Break up the stock cube and add this together with the whisked eggs into the oil. Cook until the egg is not runny anymore, stirring and break up the egg all the time with a spatula, so you end up with small lumps of scrambled egg. Remove and set aside.

Add the remaining oil to the wok and allow to warm over a medium heat. Add the cooled rice, taking care to break up any lumps. Sprinkle water over the top. Add the diced ham and frozen peas and stir fry until warmed through. Add the salt, scrambled eggs and chopped spring onion. Mix well and serve immediately.