• Bring a pot of water and ½ tsp salt to the boil and add the rice, cook for about 8 minutes or until rice is cooked but still has a slight firmness in the centre.
• Drain rice in a sieve and then immediately rinse with cold water from the tap to stop the rice cooking. Leave the rice to drain in the sieve until needed.
• Crack the two eggs in a small bowl and whisk until whites and the yokes are combined completely.
• Heat the wok over medium high heat, adding a teaspoon of olive oil, use a brush to make sure the entire inner side of the wok is covered with a thin film of oil. Then add the egg mixture to the wok, tilting the wok from side to side so the egg is distributed evenly and a little up the sides of the wok. You are looking for a thin and even omelette. Add a pinch of salt and pepper and then remove omelette to a chopping board. Allow to cool slightly and then chop into 2cm pieces. Set aside.
• In the same wok add the peanut oil and then the diced carrot and stir-fry for two minutes. Then add the diced ham, peas and green onions (reserving 1 tbsp of green onion for garnish) stir fry for 1 minute.
• Now add the drained rice to the wok, then add the sauce and stir well to incorporate.
• Finally add the egg to the wok, stir fry everything for 30 seconds, then turn off the heat.

To serve

• Serve Fried Rice in a shallow serving bowl and sprinkle with reserved green onions and fried shallots.