Cut up Little Potatoes into bite-sized pieces and dice onion.
Heat oil in a large nonstick skillet over medium-high heat. Add in diced onion and Little Potatoes. Season with salt and white pepper.
Cook and stir until onions are soft and translucent and potatoes are tender and golden brown. Then stir in diced ham
Cook until ham begins to brown and get a little crispy. Remove mixture from pan. Over medium heat, add in beaten eggs to skillet. Scramble eggs and season with a little salt and pepper.
Once eggs are cooked, stir in cooked rice. Then add soy sauce. Note: I like using light soy sauce because it has a lower sodium level. So I can add in additional sauce without worrying it will become too salty. Add in additional soy sauce depending on your tastes.
Then, stir in frozen peas and carrots. Stir, then add back in potato mixture. Turn temperature down to medium-low. Stir again and cover to allow peas and carrots to get tender.
Add sliced green onions on top just before serving.