INGREDIENTS

INSTRUCTIONS

Boil the peas, uncovered for 5 to 10 minutes.  Drain and run cold
water over them.  Have the peas, oil, eggs, rice, salt, ham and
scallions handy. Heat a 10" skillet over a highheat for 30 seconds.
Pour in 1 teaspoon of oil, swirl it about in the pan and reduce the
flame to moderate. Pour in the beaten eggs. They will form a film on
the bottom of the pan at once. Immediately lift this film gently with
a fork and push it to the back of the pan to  As soon as the eggs are
set, but before they become dry or begin to  brown, transfer them to a
small bowl and break them up with a fork.  Pour the remaining 2
tablespoons of oil into the pan. Swirl it around  and heat it for 30
seconds.  Add the rice and stir fry 2 to 3 minutes  until all grains
are coated with oil. Add the salt, peas and ham and  stir fry for 20
seconds. Return the eggs to Serve at once. Serves 4.  Recipe By     :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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