4tablespoonslow sodium soy saucemore or less to taste
salt and pepper to taste
Optional: sliced green onions and sesame seedsfor garnish
In a large wok or frying pan, heat 1 tablespoon butter over medium high heat. Add the eggs and cook for 3 minutes or until set, stirring often. Transfer to a plate and set aside.
Add another tablespoon of butter to the skillet and cook onion until translucent; about 2 minutes. Stir in garlic, frozen vegetables, salt and pepper and cook until heated through.
Add the ham and saute until golden brown; about 2 minutes.
In the center of the skillet, melt 3 tablespoons of butter and add the rice. Press down into the pan to brown the rice until it begins to sizzle and pop.
Return the egg to the skillet and toss everything together until fully distributed.
Remove from heat, then stir in 1-2 tablespoons of soy sauce. Adjust according to taste. Garnish with sesame seeds and sliced green onions and serve immediately.
Refrigerator: Once the rice is cooled, store any leftovers in an airtight container in the fridge for up to 4-5 days.Freezer: Place cooled rice in freezer bags and squeeze out as much air as possible. Freeze for 3-4 months.Reheating: If frozen, thaw completely in the fridge overnight. Heat in the microwave with a teaspoon of water to rehydrate, or in a skillet with a little butter or oil.