Cook some white basmati rice several hours beforehand, drain and spread out to cool and dry on a large baking sheet. Cook some frozen peas briefly,
drain and set aside. Cut leftover cooked ham into small pieces and fry in a little hot olive oil until tinged with brown, scoop out of the pan and set aside.
Fry chopped onions, chopped ginger and crushed garlic for 2-3 minutes, then push to one side of the pan. On the other side, add a couple of beaten eggs,
seasoned with salt and freshly-ground black pepper, and scramble, breaking up into small chunks, then throw in the cooked ham, cooled rice and cooked peas,
and a splash or two of light soy sauce. Mix altogether and heat though thoroughly with a lid on, finally stirring in chopped spring onions just before serving.