Veggie Fried Rice with Crispy Ham

For this quick family dinner, a small amount of salted ham is crushed and used as a filling. This way, you can use much less and still get an amazing taste.
Preheat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons butter; stir to coat. Add the ham; cook for 3 minutes or until lightly browned, stirring occasionally (cover the pan if the ham pops). Remove the ham from the pan.Add 1 1/2 teaspoons of oil to the skillet; stir to coat. Add the eggs; cook for 1 minute or until they are soft-omelette, stirring constantly. Put the eggs in a large bowl.Add 1 1/2 teaspoons of oil to the skillet; toss to combine. Add the onion; simmer for 1 minute. Add the edamame and spinach; cover and cook for 2 1/2 minutes or until the spinach wilts, stirring occasionally. Add the vegetable mixture to the eggs in the bowl.Mash the rice bags to separate the rice. Add the remaining 1 tablespoon of oil to the pan; stir to coat. Add the rice; stir to coat. Spread the rice evenly; cook for 3 minutes. Stir, pat the rice and cook for another 3 minutes.Add the egg-vegetable mixture and soy sauce. Sprinkle with ham.