Categories: Rice/grains, Beef, Oriental 
      Yield: 8 servings 
  
      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