3 cups cold cooked rice, long-grain white or brown
4 tsp. peanut oil
8 scallions, thinly sliced
2 tsp. curry powder
2 carrots, diced and steamed
1 cup steamed chopped green beans
1/2 cup diced lean ham

Place the rice in a shallow bowl; with moistened fingers separate the grains. In a large nonstick saucepan, heat the oil. Add the scallions and cook, stirring as needed until softened, 2-3 minutes. Add the curry and cook, stirring constantly until just fragrant (do not burn), about 30 seconds. Add the carrots, green beans, and ham; cook tossing lightly, about 1 minute. Stir in the rice and 2 T. water; tossing gently to combine, until the rice is thoroughly coated. Serve at once.