Finely chop the garlic and slice the spring onions and ham, set aside.

Boil peas in a saucepan with boiling water until nearly cooked.

Heat a wok to medium with 1 tsp oil, fry the scrambled egg, cut into strips, set aside.

Reheat wok to medium high with 1 tbsp oil, saute spring onions and garlic then add rice and slowly crumble any lumps.

Combine together all vegetables; continue stirring until all ingredients are dispersed in the fried rice.

Stir in salt, white pepper and green onions, mix well.

Remove fried rice and serve it hot with Tapa or Skinless Longganisa or Tocino.