Place the rice in a large saucepan with a little salt. Cover with the boiling water and bring to the boil. Reduce to a simmer and cover with a lid, cooking the rice gently for 10-15 until the rice has absorbed the water and is tender.
Remove from the heat and set to one side with the saucepan still covered.
Heat the groundnut oil in a large wok over a high heat until hot. Add the ham and egg and stir-fry for 30 seconds. Add the peas and carrot and continue to stir-fry for 30 seconds. Tip in the rice and break it up with a spoon, stirring well to combine everything evenly.
Make sure you keep the rice moving around the wok to prevent it from sticking. Season to taste with the soy sauce and some pepper. Spoon into serving bowls once piping hot. Serve immediately.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.