1/4 c. oil
6 c. cooked short grain rice (sticky or sushi rice)
1/3 + c. soy sauce
4 eggs, slightly scrambled
salt & pepper mixed into eggs, to taste
1 1/2 c. diced ham
12 oz. frozen diced vegetables
Heat oil over med. high heat in a large skillet or wok. Add in rice, breaking up any clumps. Once warmed, drizzle soy sauce over and mix in. Scrape bottom of pan frequently to rice from sticking. Make a hole in rice and pour eggs in center, allowing them to set before mixing into rice. Add in ham and vegetables and allow them to heat. Eat immediately or spread on a cookie sheet to allow to cool some before spooning into freezer bag.
This is completely cooked, so it may simply be defrosted in the microwave in the freezer bag to keep it from drying out. Cook until defrosted, breaking the rice up some after every few minutes. You may eat it straight from the microwave or toss it in a hot skillet for a few minutes after microwaving. When I tested it out, I preferred it stir-fried 3-4 minutes in the skillet.