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.

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