Confetti Fried Rice - cooking recipe

Ingredients

vegetable oil (or your choice of oil, coconut oil sounds wonderful to me)
2 eggs, beaten
2 large garlic cloves (pressed or minced)
2 tablespoons gingerroot, minced
6 cups rice (unsalted, cooked)
1 (8 ounce) can water chestnuts, sliced (drained)
1 cup ham, julienned
1 cup carrot, shredded
1 cup frozen peas, thawed
1 cup green onion, chopped
1/3 cup soy sauce

Preparation

Heat 2 tablespoons oil in a 12-inch skillet. Add eggs. Tilt skillet so eggs form about a 6-inch pancake. Cook until set spooning oil over eggs where necessary to set edges. Remove from skillet with a spatula. Cool; cut into strips.
Add 3 tablespoons oil to skillet. Saute garlic and ginger. Add rice; stir fry, lifting from from the bottom until grains separate. Add water chestnuts, ham, carrots, peas, green onion and soy sauce. Continue to lift from bottom while stir-frying. Remove from heat. Stir in egg strips.