Heat the oil in a wok or large frying pan and add the rice. Stir-fry for 2-3 minutes, then add the ham and peas and cook for 2 minutes. Stir in the spring onions, beansprouts and soy sauce and cook for 1 minute
Move the mixture to one side of the wok. Pour the beaten egg mixture into the other side of the wok and leave for about 10 seconds until it begins to set. Using a chopstick, briskly swirl around the egg to break it up and then toss around with the rice. Stir-fry for a further minute until egg is cooked through and serve straight away.
See more great recipes in our Back to School Meal Plan.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.