Super Simple Fried Rice on the Traeger Flat Rock

1. Prepare vegetables: Microwave diced carrots, bok choy, edamame, red onion, and pepper for two minutes with a little bit of water to tenderize, then drain off the water. 
2. Prepare sauce: Whisk together low sodium soy sauce, dark mushroom soy sauce, minced garlic, sesame oil, chicken bouillon powder, sugar, and anjinomoto msg in a small bowl. 
3. Scramble eggs: Spray a Traeger Grills flat rock or griddle with canola oil. Scramble the 4 lightly scrambled eggs first and set them aside. 
4. Sauté vegetables: Add the microwaved vegetables to the griddle and sauté until tender-crisp. 
5. Combine ingredients: Add the cold cooked sushi rice and the leftover diced Easter ham (or other BBQ meat) to the sautéed vegetables on the griddle. 
6. Re-add eggs and sauce: Throw the scrambled eggs back into the mixture just before adding the whisked sauce. Pour the sauce over all the ingredients. 
7. Toss and serve: Toss everything together on the griddle to combine well and warm through. If desired, toss on some fresh chopped green onions before serving.