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