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