Made double batch of parboiled white rice the night before, stored open overnight in the refrigerator.
Did this in cast iron in two batches:
Half an onion, tablespoon of curry paste, couple diced garlic in 3 tbs. veg oil and a bit of toasted sesame oil.
Added chicken and ham and then half the rice, super hot and working with a metal spatula. I make this sound easy but it was slightly insane with food spilling out everywhere, but it worked in the end.
Threw in a couple eggs after the two batches were done, scrambled, then deglazed to clean the pan.
Had assorted veg pre-gently cooked and herbs plucked.
Dumped the whole mess in my biggest bowl and tossed with soy sauce, MSG and fish sauce.
It made approximately 2000 servings, and I can vouch that one of those was delicious.
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