Heat oil in heavy saucepot over medium heat. Add onions, cook, stirring, 8-10 minutes until well-browned. Add rice, celery, carrots, scallions, garlic, thyme and red pepper flakes. Cook 2 minutes. Add chicken broth. Bring to a boil; reduce heat to low. Cover and simmer 15 minutes. Add ham and peas; cover and cook 5 minutes until liquid is absorbed and rice is tender. Stir in parsley. Typed by "Essie" Ethel R. Snyder