1Heat 2 tbsp. oil in a 12-inch skillet. Add eggs. Tilt skillet so eggs form about a 6-inch pancake. Cook until set - spooning oil over the eggs where necessary to set edges. Remove from skillet with a spatula. Cool; cut into strips.
2Add 3 tbsp. oil to skillet. Saute garlic and ginger. Add rice; stir-fry, lifting from the bottom until grains separate. Add water chestnuts, ham, carrots, peas, green onion and soy sauce. Continue to lift from bottom while stir-frying. Remove from heat. Stir in egg strips.