1. Blanch the mixed vegetables, remove and drain the water, and dice the ham.
2. Beat the eggs.
3. Pour half of the egg mixture into a frying pan and cook, and leave the other half on the egg skin.
4. Add diced ham and mixed vegetables and stir fry for a while.
5. Add rice and stir fry evenly.
6. Season with salted chicken essence and serve.
7. Pour the other half of the eggs in another oil pan and spread them into egg skins.
8. Place the scrambled eggs in the middle of the egg skin.
9. Fold up on the side and buckle out the plate stuck on it.
10. Just drizzle with tomato sauce and enjoy.
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