Heat a large nonstick skillet or wok over medium-high heat. If using stainless steel, preheat pan and add a small amount of neutral cooking oil if needed.

Add the chopped ham and cook about three minutes, stirring occasionally, until the edges begin to brown. Transfer to a bowl and set aside, then return the skillet to the heat.

Add the diced onion. Saute for 5-6 minutes or until translucent and fragrant. Add the minced garlic and cook about one minute more.

Add the frozen vegetables and stir to combine. Once thawed (about 2-3 minutes), push the vegetables over to one side of the pan or skillet. Add the butter, and once it’s mostly melted, add the rice.

Use the back of a spatula or wooden spoon to break apart any large clumps of rice. Add the soy sauce and sesame oil and stir until all the rice is coated.

Clear an open space in the middle of the pan and crack the eggs into it. Break the yolks and lightly scramble the eggs. Once cooked, add back the ham from Step 2 and fold the cooked ham and eggs into the fried rice mixture.

Once well-combined and heated through, add the green onions (reserving some for a garnish if desired).

Serve hot with your favorite toppings (see notes for suggestions). Enjoy!