3 Tbsp. vegetable oil
2 cloves garlic, minced (2 teaspoons)
1 rib celery, chopped
2 strips bacon, chopped
2 oz. cooked ham, chopped (1/3 cup)
2 eggs, lightly beaten
4 C. cooled cooked white rice (1-1/3 cups uncooked)
1/2 C. mixed frozen peas and carrots, thawed
3 Tbsp. reduced-sodium soy sauce
1 Tbsp. fish sauce (nam pla), available in Asian markets
Pinch black pepper
1/4 C. chopped green onion

Heat a large skillet or wok and add the oil. Add garlic, celery, and bacon and cook, stirring constantly, about 3 minutes. Add ham and eggs; cook, stirring, until lightly browned. Add rice, peas and carrots; toss well to mix thoroughly. Add soy and fish sauces and pepper; stir-fry about 5 minutes. Add green onions; cook, stirring constantly, about 3 minutes longer or until done.