Ingredient
2 cups of cooked chilled rice
1 clove of garlic, chopped
2 tablespoon onion, chopped
1/2 cup frozen peas and carrots, thawed
2 slices of picnic ham, chopped (optional, or use whatever meat you like, e.g. chicken, shrimp, chinese roast pork)
1/4 teaspoon white pepper
1 tablespoon low-sodium soy sauce
2 tablespoon Chinese cooking wine
1 teaspoon salt
1 teaspoon sesame oil
1 egg
1 tablespoon spring onion, chopped
2 tablespoon canola oil

Egg Omelet (if serving rice in omelet)
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2 eggs
1 tablespoon milk
Pinch of salt
1 tablespoon canola oil

Fried Rice
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1) Heat frying pan. Add canola oil. Fry garlic and onion in medium heat. Do not burn the garlic.
2) Add picnic ham or meat of your choice. Stir fry for about 2 minutes.
3) Add chilled rice. Separate rice using spatula. Make sure there are no lumps of rice.
4) Add peas and carrots. Add white pepper, soy sauce, cooking wine, salt and sesame oil.
5) Stir fry to make sure all rice, meat and sauces are well mixed.
6) Push all ingredients to side of pan to make space to fry an egg.
7) Crack an egg into the pan. Break the egg yolk by poking it with the spatula. As the egg cooks, stir it with the spatula.
8) Before the egg is fully cooked, mix egg with the rest of the ingredients in the pan. The will help break the egg into smaller pieces.
9) Continue to stir fry in high heat and finally add spring onion. Serve immediately.

Egg Omelet
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1) Beat eggs, milk and salt in a bowl.
2) Heat a non-stick pan with canola oil. Add eggs to the medium-heated pan.
3) Pour egg mixture into pan and make sure it's well spread and forms a thin layer.
4) When egg is almost cooked, remove from pan.
5) On a flat serving plate, put the cooked egg and then rice on the bottom half of the egg. Do not add too much else it may be hard to wrap.
5) Fold the sides of the egg toward its center and start rolling the egg from the bottom to top. Just like making a spring roll.
6) Drizzle some ketchup on the egg omelet and serve immediately.