Rice with Peas and Corn
Wash the rice well in a sieve under running water.
Cook in double its volume of water for 10 minutes, then leave to stand for 5 minutes with the lid on.
Meanwhile cook the peas in boiling salted water, then drain.
Lightly beat the eggs. Heat a thin film of oil in a wok and add the eggs, swirling to coat the pan. Once cooked, move to one side of the wok, cutting it up a little as you do so.
Add the ham and onions, then the rice, peas, sweetcorn and soy sauce and stir in the soy sauce. Toss everything around the pan until well combined.
Season well, then serve.