Preparation

Step 1 out of 7

Cut up Little potatoes into bite-sized pieces and dice onion.

Step 2 out of 7

Heat oil in a large non-stick skillet over medium-high heat. Add in diced onion and Little Potatoes. Season with salt and white pepper.

Step 3 out of 7

Cook and stir until onions are soft and translucent and potatoes are tender and golden brown. Then, stir in diced ham.

Step 4 out of 7

Cook until ham begins to brown and get a little crispy. Remove mixture from pan. Over medium heat, add in beaten eggs to skillet. Scramble eggs and season with a little salt and pepper.

Step 5 out of 7

Once eggs are cooked, stir in cooked rice. Then add soy sauce, adding any additional sauce to taste.

Step 6 out of 7

Then, stir in frozen peas and carrots. Stir, then add back into potato mixture. Turn temperature down to medium-low. Stir again and cover to allow peas and carrots to get tender.

Step 7 out of 7

Add sliced green onions on top just before serving.