Cookbook challenge, week 7: Fried rice

The theme for week 7 was soft. I was thinking of making something along the lines of a pannacotta but after the excesses of the Christmas season, sweet dishes just didn't appeal at all! So instead I made fried rice - it's soft, tasty and a good way to use up leftovers.

I used the notes in Stephanie Alexander's Cook's Companion. It's found in the margin of the book - where there are notes for cooking a dish instead of a specific recipe. I used this for inspiration, but cooked it sort of backwards to the way Stephanie suggests... my version is below! The quantities are a rough estimate, nothing here really needs to be accurately measured. I've used fairly standard fried rice ingredients, but anything goes!

Ingredients: peanut oil onion, diced crushed garlic crushed ginger red chilli, diced spring onions, finely sliced frozen peas frozen corn prawns eggs dried shiitake mushrooms, rehydrated then drained cooked, day-old rice (for the quantities of other ingredients shown in the pic, I used 3 cups of uncooked rice) soy sauce sesame oil

Heat 1-2 tbs peanut oil in a wok.
Fry the rest of the ingredients in the following order, stir-frying each for 1-2 minutes:

• onion
• garlic, ginger, chilli
• spring onion
• peas and corn
• ham
• prawns
• mushrooms

Make a well in the center of the wok as shown in the picture below, and turn the heat down. Crack the eggs into the well and mix them together to break up the yolks. Gently heat and turn to cook, then mix into the rest of the ingredients.
Add rice.
Add soy sauce to taste (I probably used ~1/3 C).
Add ~2 tsp sesame oil and mix well.
Serve!