PREPARE rice according to recipe; REFRIGERATE overnight.

In a hot skillet, STIR FRY onion and celery in 1 tbsp oil until crisp-tender; SET aside in bowl.

ADD 1 tbsp oil; STIR FRY eggs until set and size of peas, about 20 seconds; SET aside in bowl.

ADD ham and peas; STIR FRY until crisp-tender, about one minute; SET aside in bowl.

REDUCE heat to medium, ADD last tbsp of oil; HEAT rice, contents of bowl, soy sauce and red pepper flakes; COOK until heated through, about five minutes.