Fried rice with vegetables and ham

Ingredients:

• 3 cups cooled cooked long grain rice
• 1 large egg, beaten
• 1 cup diced ham
• 2 tablespoons of vegetable oil
• 0.5 cup thinly sliced ​​shiitake mushrooms (remove stems)
• 0.5 cup red bell pepper, diced
• 1 tbsp Asian sweet chili sauce
• 1 teaspoon finely grated fresh ginger
• 1 teaspoon soy sauce
• 1 - 1.5 tsp Asian chili oil
• 2 tbsp chopped green onions

Preparation:

1. Heat a large nonstick skillet or wok over high heat, then stir in 1 tablespoon of vegetable oil. When the oil begins to smoke, add the egg and swirl the pan to create a flat egg pancake. Cook until half-set, about 10 seconds; remove the fried eggs to a plate.
2. Add the remaining vegetable oil to the skillet, then add the ham and shiitake mushrooms and cook, stirring constantly, until golden brown, about 3 minutes. Add the bell pepper, sweet chili sauce, ginger, soy sauce, and 1/4 teaspoon salt and cook, stirring constantly, until the peppers are crisp-tender, about 2 minutes.
3. Add the rice, stirring to break up any lumps, and spread it out in the pan. Cook until heated through, about 3 minutes. Return the egg to the pan and cook, stirring and breaking the egg to thoroughly combine, about 1 minute. Season with salt, if needed. Add chili oil, garnish with green onions, and serve.