Mix white rice, peas, carrot, olives, bell pepper, ham and boiled eggs. Arrange in a serving bowl.
Mix rice vinegar, oil, salt and sugar. Pour on the salad and toss.
Serve at room temperature
Notes
Blanch peas and carrots by placing them in boiling water, cooking for about 5 minutes, then removing from the boiling water and cooling them down with ice water (to preserve flavor, texture, color and nutrition).