Down-home Fried Rice



	Down-home Fried Rice beef, rice, oriental 3 tablespoon canola oil 1 1/2 cup onion * 4 single ribs celery 2 single cloves garlic, finely minced 1 tablespoon ginger, finely minced 1 small red bell pepper * 4 cup long-grain rice, cooked 1/4 cup no-sodium beef broth **** 1/8 lb cured ham % 1 lb shrimp %% 1/4 lb snow pea %%% 2 single eggs 2 tablespoon soy sauce 1/2 cup 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