1: Start by peeling and roughly chopping the onion. Next, heat the vegetable oil in a saucepan and, once hot, add the onion and fry for around 4-5 minutes until softened and golden brown. 

2: Tip in the rice and stir to coat it in the onion and oil. Crumble in the stock cube and stir it in. Then, add 1 mug of boiling water from the kettle. Keep stirring over a medium-low heat, until the water is absorbed. Repeat this with 2 more mugs of water in turn, stirring until the water is absorbed before adding the next one. This will take around 15-20 minutes. 

3: Next, stir in the peas and take the saucepan off the heat. Slice up the ham and add this to the pan, along with a handful of parmesan - or however much you want! Add a bit of pepper and give it a stir. 

4: Spoon into bowls to serve, and sprinkle over a bit more parmesan and black pepper if you like.