Ham and Egg Fried Rice

This could be a side dish or a main entree. I decided to make this a main dish by adding extra ham. Next time I make this, I am going to add water chestnuts so that there is a little extra crunch.

4 cups of cold cooked long-rain rice
1 1/2 tablespoons canola oil
1 1/2 cups chopped onion (I only had red onion at home, but it worked)
1 tablespoon minced garlic
1 cup sliced green beans
1 1/2 cups of diced ham (or less if you want to make this as a side dish)
1/4 soy sauce
1 1/2 teaspoons sesame oil
2 large eggs, lightly beaten
1/4 cup sliced green onions

1. Heat a skillet or wok over high heat and add the canola oil. Add the onions and garlic; stir-fry 1 minute or until onion begins to brown. Add beans and ham; stir-fry 2 minutes or until the ham begins to brown.
2. Reduce the heat to medium-high and add the rice. Stir-fry for 2 minutes. Stir in the soy sauce and sesame oil.. Push the rice mixture to the sides of the pan or wok. Pour the eggs in the center and cook until they set, stirring to scramble. Gently stir the eggs into the rice mixture. Sprinkle with green onions and serve.