This fried rice is simple to make and all my 3 kids love it.

4 eggs
1 can of whole kernel corn
Half a bag of 2-oz chopped ham
1 bowl of previously cooked rice

Break and stir the eggs in a bowl (add a little salt if you want), stir fry the eggs in a frying pan with heated vegetable oil. Take the scrambled egg out of the pan and put it in the same bowl.
Add ¼ cup of vegetable oil to the pan and pour the corn in (make sure you rinse the water in the can). Stir a little and then add the chopped ham and stir everything together for about 30 seconds. Make sure the ham isn’t stuck together in chunks.
Add rice to the pan. If the rice is old, dry and hard, add ¼ cup of water, reduce the heat and put the frying pan lid on for a few minutes.
Open the lid, stir more so that everything is mixed up nicely.
Put the egg back in the pan, pour soy sauce (Wan Jia Xiang) and keep on stirring until the rice is still moist and not dry.

Keep the fried rice in the pan with the lid on if you aren’t going to serve immediately. Leftover can be stored in the refrigerator and heated in the microwave to be served again