Rinse the rice in a sieve under cold water to release the starch. Place in a saucepan, add cold water and a pinch of salt, place a lid on and bring to the boil. Cook according to the packet’s instructions.
A few minutes before the end of the cooking, place the peas in a sieve over the rice and pop a lid on the top. This will steam them and save washing up. Once cooked, rinse them quickly under cold water to stay vibrant and leave in the sieve. For the rice, I usually drain if there is any water left and leave it in the sieve with a lid on to let it settle while I get everything else together.
Melt the butter in a saucepan over a high heat. Pour in the eggs and scramble quickly, stirring all the time to stop them catching (note we are note making creamy eggs here – they are short, sharp and functional!). Once cooked, remove from the pan to a plate and place to the side.
Wash out the pan. Add the rapeseed oil, and fry off the onions and carrots for 4 minutes or until starting to go soft. Add the chopped ham, rice, peas and egg and give it a really good stir for a minute or so. That’s all it needs otherwise the eggs will start to over-cook.
Serve into bowls and have soy sauce at the ready for those who would like it. Enjoy!