1. In 12-inch skillet over high heat, in 3 tablespoons hot salad oil, cook almonds until golden brown, stirring frequently. With slotted spoon, remove almonds to paper towels to drain.
2. In small bowl, beat eggs. In same skillet over high heat, in remaining hot oil, cook eggs until the size of peas, stirring quickly and constantly; remove to small bowl; set aside.
3. In same skillet, prepare rice as label directs. About 10 minutes before rice is done, stir in frozen peas; continue cooking until rice is tender. Gently stir in ham, soy sauce, eggs, and 2 tablespoons salad oil; continue cooking, stirring frequently, until heated through, about 5 minutes. Sprinkle with reserved almonds.