3 eggs, lightly beaten.
2 tbsp butter.
1 medium sized onion, chopped.
2 cups of long grain rice.
3 cups chicken stock.
1 cup frozen peas.
1 medium sized carrot, peeled and diced.
¼ cup low fat milk.
150g piece lean ham, cut into thin strips.
2 shallots, finely sliced.
1 tbsp light soy sauce.

1) Melt butter in large saucepan, add onion and fry for 1 minute. 2) Add rice and toss to coat. 3) Pour in chicken stock, add peas and carrots and bring to boil. 4) Once boiled, reduce heat and simmer, covered, for 7 minutes. 5) Whisk eggs and milk together. 6) Pour into cooked rice and fork through. 7) Add remaining ingredients and serve.