Fried Rice with Ham

This light and lively dish is a great way to use leftover Easter ham.

3 cups cooked and cooled rice
2 tbsp. Watkins Spicy Garlic Soy Sauce
3 eggs
1/4 tsp. Watkins Ginger
1/4 tsp. Watkins Seasoning Salt
1/2 cup cubed cooked ham
2 tbsp. Watkins Original Grapseed Oil, divided
1/3 cup diagonally sliced green onions

Beat eggs and Seasoning Salt together in small bowl. In wok or large skillet, heat 1-1/2 tsp. of the Grapeseed Oil over medium-high heat. Add egg mixture and cook until partially "set" in one piece, tilting pan if necessary to get all the egg mixture to edges. Turn out onto small plate and slice into thin strips; set aside. Add remaining 1-1/2 tbsp Grapeseed Oil to skillet and heat. Add rice and ham and stir-fry, stirring constantly, about 5 minutes or until rice is thoroughly heated. Add a combination of the Soy Sauce and Ginger; toss well. Add cooked eggs, stirring 1 to 2 minutes or until heated through. Spoon onto serving plate and top with green onions.

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