300g rice (keep in the fridge to dry, to loosen the seeds, it will taste better when roasted)
100g sweet corn
100 g peas
2 small carrots
Oyster sauce, soy sauce, chili sauce, salt, seasoning powder
Peel carrots, diced. Onion peeled, cut in half, half chopped, half diced. Diced ham.
In a small pot, boil water with a little salt. Briefly boil the peas, corn, and carrots. Remove to a basket, rinse with cold water to cool.
Heat oil in a pan, add minced onion and saute until fragrant. Stir in the cooled vegetable mixture. Season to taste. Add spring rolls, stir until just cooked. Turn off the heat, put the mixture on a separate plate.
In the same pan, add a little oil, add diced onion, stir well. On high heat, put in the rice and stir fry. Add oyster sauce, soy sauce, chili sauce, seasoning to taste. Stir well until the rice grains are firm.
Remove the rice pan from the heat, Beat the eggs in a small bowl. Remove the rice pan from the heat and pour in the eggs. Stir evenly for the eggs to be distributed throughout the rice pan, put them back on the stove to continue roasting until the rice grains are soft, firm, and slightly brown (due to oyster sauce and soy sauce).
Add the previously sautéed vegetable mixture to the pan, stirring well.
Turn off the stove. Serve the rice while it is still hot.