Break up rice with hands to remove large clumps.

Heat a 14-inch wok over high heat.

Add canola oil to wok, swirling to coat.

Add chopped onion and minced garlic to wok.

Stir-fry for 1 minute or until onion begins to brown.

Add thinly sliced green beans and diced ham.

Stir-fry for 2 minutes or until ham begins to brown.

Reduce heat to medium-high.

Add cold cooked long-grain rice to wok.

Stir-fry for 2 minutes.

Stir in low-sodium soy sauce, dark sesame oil, and freshly ground black pepper.

Push rice mixture up sides of wok.

Pour lightly beaten eggs in open space in center of wok.

Cook for 30 seconds or until set, stirring to scramble.

Gently stir scrambled eggs into rice mixture.

Sprinkle with sliced green onions.