Title: Down-Home Fried Rice
Categories: Beef Oriental Rice
Yield: 8 Servings

3	tb	Canola oil
1 1/2	c	Onion *
4	x	Ribs celery **
2	x	Cloves garlic, finely minced
1	tb	Ginger, finely minced
		Small red bell pepper ***
4	c	Long-grain rice, cooked
1/4	c	No-sodium beef broth ****
1/8	lb	Cured ham %
1	lb	Shrimp %%
1/4	lb	Snow pea %%%
2	x	Eggs
2	tb	Soy sauce
1/2	c	Scallions %%%%

* Cut in half and slivered ** Washed and sliced diagonally 1/4" thick *** Cored, seeded, and cut in 1/4" dice **** Defatted % Thinly sliced and then shredded %% Peeled, deveined, cooked, and cut in half crosswise %%% Lightly blanched and cut lengthwise into thin strips %%%% Cleaned and thinly sliced

In large, heavy casserole over medium-low heat, heat canola oil. Add onions, celery, garlic, and ginger. Cook, stirring, 5 mins. Add diced red pepper; cook 3 mins. Add rice, broth, and ham; cook 2 mins, stirring ingredients to mix. Add shrimp and snow peas. Cook 1 min longer. Remove from heat.

In bowl, beat eggs and soy sauce together. Push rice to sides of casserole, making well in center. Return casserole to medium-low heat; pour egg mixture into well. Stir with fork for about 1 min, until eggs are just set. Gently fold into rice. Heat through and stir in scallions. Serve immediately.

PER SERVING: calories 288, fat 6g, cholesterol 145mg

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