Put the rice into a saucepan and pour over the water and 1 teaspoon of salt. Bring to the boil, reduce the heat to low and cover the pan. Simmer for 15 to 20 minutes or until the water has been absorbed and the rice is cooked and tender. Remove from the heat.

Melt the butter in a large frying-pan. Add the eggs and cook for 2 to 3 minutes, or until they are set on the underside. Stir the eggs and cook for 2 to 3 minutes more or until they are just set. Remove from the heat and transfer the eggs to a bowl, breaking them up with a fork. Set aside.

Add the oil to the frying-pan and heat over moderately high heat. Add the cooked rice, beans, ham and pepper, and cook for 2 minutes, stirring constantly. Reduce the heat to moderately low and add the spring onions (scallions) and eggs. Cook for 2 minutes, stirring constantly, or until the mixture is very hot.

Transfer the mixture to a warmed serving dish and serve at once.