A simple recipe to use up a bit of leftover cooked ham. Cook enough white rice for 2 servings, drain, spread out on a baking sheet
(or other suitable surface) to cool and dry. Cut green beans into 2-3 cm lengths and cook in boiling water for about 5 minutes.
Drain and set aside. Cut cooked ham into small pieces and fry briefly in hot oil, until just starting to tinge with brown at the edges,
then scoop out and put with the beans. Fry an onion cut into slivers, a chopped garlic clove and a Tbs chopped ginger until just softening,
then scoop to one side of the pan. Tip 2 beaten eggs, seasoned with a little salt and pepper, into the other side of the pan and scramble
into fairly large curds. Add the ham and beans, then stir in the cooked rice and chopped spring onions, gently mixing together until hot,
splash with a little light soy sauce and garnish with chopped parsley (or coriander).