I had a small amount of ham leftover from a larger piece of ham I’d cooked for another meal, and this was an ideal way
of using it up. I also had an ear of fresh corn that needed using up. I diced the ham and browned it briefly in a frying pan,
then pushed it to one side, adding a chopped banana shallot and the corn kernels, cut from the cob, frying this for 2 – 3 minutes.
Pushing this to one side with the ham, I added a couple of beaten and seasoned eggs, and scrambled these, stirring to break up
into small lumps, then stirred this into the ham and corn. I then tipped in a couple of servings of previously cooked white rice,
mixing it all gently together until everything was piping hot, seasoned with a few grinds of black pepper and served garnished
with chopped spring onions and a little chopped parsley.