4 cups of cooked rice
1/2 cup cooked ham, cubed
1/2 cup green onions, chopped
1 tbsp soy sauce
1 tbsp Worcestershire Sauce
2 clove of garlic, minced
Dash of favorite hot sauce
1/2 tsp salt
1/4 cup butter
1/4 cup fresh parsley, snipped
1/2 snap peas
1/2 cup carrots, chopped
In a wok or large skillet, melt butter and sauté onions, carrots and parsley for about 2 minutes. Vegetables should be tender, but still be crunchy. Add the remaining ingredients and stir until well combined. Cook until the rice is hot.
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