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Down-home Fried Rice

Categories: rice, oriental

Servings: 8

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