Yield: 10 cups

• 3 Tablespoons cooking oil
• 3 beaten eggs
• 1/8 cup thinly sliced green onions (about 3 medium-size)
• 2 cups peeled and shredded carrots*
• 2 cups diced cooked ham
• 1 to 1-1/2 cups frozen peas, thawed for 1 minute in microwave
• 1 recipe never-fail long-cooking rice or about 6 cups of cooked rice (brown jasmine is the bomb)
• 3 Tablespoons soy sauce
• Sesame oil to taste

1. BEGIN cooking the rice.
2. BEAT the eggs, dice the ham and shred the carrots. Thinly slice the green onions using the white and pale-green stems. Thaw the peas.
3. HEAT a large skillet with 1 Tablespoon cooking oil.
4. ADD beaten eggs and cook without stirring until set: turn over and cook the other side. Remove from pan. Cool briefly, then cut into short narrow strips using a pizza cutter if desired.
5. IN the same skillet heat remaining 2 Tablespoons of oil, add green onions and carrots. Stir and cook for 2 minutes. ADD the ham and cook for 2 more minutes or until the ham begins to brown.
6. ADD eggs, peas and rice. Sprinkle with soy sauce and heat through. Add the sesame oil off the heat. Taste and adjust seasonings if desired.
7. CONDFIDENCE GAINED!

*Note: Peel and shred 4-5 medium-size carrots. Ot, if using baby carrots, measure 2 cups then either carefully shred by hand or pour into the hole on the top of the blender lid while it is running. Blend until the chunks of carrots are a little larger than a grain of cooked rice. Stopping occasionally to re-arrange the carrot pieces.