Warm a tablespoon of bacon grease, or oil, in a large skillet over medium heat. Swirl the oil to coat the surface of the pan. Pour the eggs into the pan and tilt as needed to spread across the skillet. Let the eggs cook for 2-3 minutes and then flip. Cook one more minute. Slide the egg out of the skillet onto a cutting board and allow it to cool. Cut into 1/2-inch wide strips and then and cut into small pieces.

Add a tablespoon of grease, or oil, to the skillet. Add the mushrooms and toss to coat. Spread them across the skillet and let them cook for 2-3 minutes until lightly browned. Stir and cook until slightly softened, about 2 more minutes. Transfer the mushrooms to the plate with the chopped eggs.

Add the remaining tablespoon of grease, or oil, to the skillet and increase heat to medium high. Add the rice and stir to coat. Continue stirring and cooking for about 2 minutes. Add the soy sauce and sesame oil. Stir well, to distribute the sauce throughout the rice. Cook for 5 minutes, stirring frequently, until the rice is heated through.

Add the ham, corn, and peas. Stir and cook an additional 3-4 minutes, until everything is hot. Add the eggs, mushrooms, and green onions to the skillet. Sprinkle with pepper. Stir gently to mix. Push the rice out of the center of the skillet and add the butter. Allow it to melt and stir to distribute the melted butter throughout the rice. Taste the rice and add salt, only if needed. Enjoy!